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Nutrition Facts
Serving Size 1 (153g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 101
Calories from Fat 32		(32%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 27mg		1%
Potassium 372mg		10%
Total Carbohydrate 17.0g		5%
	Dietary Fiber 2.5g	9%
	Sugars 8.3g
Protein 1.9g		3%
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Christmas Eve For 2

Shirl (J) 831

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Grilled Balsamic Vegetables

Recipe #93636 | 50 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Kree
Jun 17, 2004

This grilled dish, made with sweet potatoes and zucchini, gets its wonderful flavor from balsamic vinegar. It's easy to cook because you just pop it all into a foil packet. The amounts of vegetables can easily be increased for more people, since it has plenty of juice. I also enjoy making this with regular potatoes! This was created for RSC #6.

SERVES 4 (change servings and units)

Ingredients

1 large sweet potato, thinly sliced (if it's too big you can cut the slices in half)
1 large zucchini, thinly sliced
1 medium onion, sliced and separated into rings
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon lemon juice
1 garlic clove, minced
1 tablespoon fresh sage, chopped (or more to taste)
salt and pepper, to taste

Directions

1
Preheat grill to medium-low.
2
Arrange sweet potatoes and zucchini in a Reynold's Hot Bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini.
3
Place onions on top.
4
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
5
Sprinkle vegetables with sage, salt, and pepper.
6
Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill.
7
Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
8
The Hot Bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.

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Featured Reviews for This Recipe

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!!

2 people found this review helpful

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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!

0 people found this review helpful

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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.

4 people found this review helpful

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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.

3 people found this review helpful

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