Grilled Balsamic Vegetables

From: Suzie Sue

On Sep 9, 2006

This is good, but leave out the zucchini. It gets way over done and doesn't look great. Instead use red peppers, they stay much firmer and add a nice color.

From: weekend cook

On May 30, 2005

Just what I was looking for! Made this the first night without the sweet potoates since I didn't have any and it turned out delicious. I am anxious to try it with them now!

From: HeatherFeather

On Jul 26, 2004

Very tasty. The balsamic vinegar really is the star ingredient in this - it permeates throughout the entire dish. The bag made the veggies a bit soggier than I would like and the colors of the veggies were a bit washed out, making the final product less visually appealing. I'd prefer baking this without a bag next time. However, the flavor was really quite good and the veggies were tender. I think you could easily play around with the types of veggies - I'd like to try this next time with some fennel and whole garlic cloves added to the mix.

From: Chef Mom0'3

On Apr 30, 2007

Discovered this recipe a few weeks ago and have been making it weekly since. DH finished off the leftovers I had been saving for after a late night at work and I almost cried! (seriously!!)Love the combination of veggies. I also add red pepper rings, and slice the sweet pot VERY thin and the zuchini a little thicker on a bias, and it turns out perfectly every time! Have also used dried sage (1/2 T)mixed in with the sauce in place of fresh and that worked fine too.The colors do get a little washed out but who cares-it tastes GREAT!! Absolutely Love this very easy tasty healthy dish!!