Posted by Alyssa Schomaker / Thursday, April 4, 2013 / No comments / Balsamic grilled veggies , clean eating , clean eating recipes , clean side dishes , vegetarian
Balsamic Grilled Veggies
This recipe is FABULOUS!!! Veggies are a staple in my house! I was never a veggie eater as a kid but, now I just can't seem to get enough of them! Who doesn't want a new recipe and this is great for any season!!
Recipe
3/4 cup balsamic vinegar
1/4 cup olive oil
2 clove garlic, minced
1/2 teaspoon dried basil (or use 2 tsp fresh)
1/2 teaspoon dried thyme (or use 2 tsp fresh)
1/2 teaspoon Florida Seasoned Pepper or Ms. Dash Onion and Herb
1/4 teaspoon Sea Salt
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
1 container of Mushrooms
1/2 of a large yellow onion
Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can brush the veggies with the reserved liquid if your heart desires!! I ate them cold the next day in an Ezekial wrap with some sliced advocado and a dash of greek yogurt!! Muy Bueno!!
Enjoy!
Alyssa XXOO
Recipe
3/4 cup balsamic vinegar
1/4 cup olive oil
2 clove garlic, minced
1/2 teaspoon dried basil (or use 2 tsp fresh)
1/2 teaspoon dried thyme (or use 2 tsp fresh)
1/2 teaspoon Florida Seasoned Pepper or Ms. Dash Onion and Herb
1/4 teaspoon Sea Salt
1 pound thin asparagus, trimmed
1 large red bell pepper, cut into 1/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
1 container of Mushrooms
1/2 of a large yellow onion
Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can brush the veggies with the reserved liquid if your heart desires!! I ate them cold the next day in an Ezekial wrap with some sliced advocado and a dash of greek yogurt!! Muy Bueno!!
Enjoy!
Alyssa XXOO
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