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Nutrition Facts
Serving Size 1 (281g) Recipe makes 4 servings The following items or measurements are not included below: 1/8 cup balsamic vinegar
Calories 321
Calories from Fat 249		(77%)
Amount Per Serving		%DV
	Total Fat 27.8g	42%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 20.0g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 141mg		5%
Potassium 546mg		15%
Total Carbohydrate 19.1g		6%
	Dietary Fiber 3.3g	13%
	Sugars 9.5g
Protein 3.1g		6%
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Grilled Vegetables With Vinaigrette

Recipe #68275 | 30 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Kree
Aug 5, 2003

I got this from the DIY network website, and I'm saving it here to try soon! It looks like a great way to grill your veggies! Prep time includes time to cut up veggies.

SERVES 4 (change servings and units)

Ingredients

Vinaigrette

1 tablespoon chopped garlic
3 tablespoons coarse grainy mustard
1 tablespoon honey
1/4 cup lemon juice
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper

Grilled Vegetables

1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 green onions, chopped
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, sliced
salt and pepper, to taste

Directions

1
To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl.
2
Add oil slowly, whisking constantly.
3
Season with salt and pepper.
4
To preparare the vegetables, cover them with vinaigrette and blend thoroughly.
5
Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

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Featured Reviews for This Recipe

From: WizzyTheStick

On Oct 29, 2006

Prepared this in the oven. I liked the fact that the balsamic vinegar wasn't overwhelming. I really enjoyed the subtle flavour of this vinaigrette. It did not overpower the vegetables.Will make again.

1 person found this review helpful

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From: Sheri-BDB

On Aug 1, 2006

This was wonderful and tasted great! I did not use the yellow squash or green onions, but next time I will. I really love the taste of the vinaigrette, Excellent! Thanks alot Kree....

1 person found this review helpful

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From: BeachGirl

On Sep 28, 2003

I made marinate as directed, and ended up marinating veggies 2 days. Weather wouldn't permit grilling, as I would have planned. Thus, I drained veggies, placed in single layer in glass casserole, and baked at 425 degrees for 25 minutes until browned on the edges and all marinade liquid was evaporated. These were delicious! I will be making these often during the summer (on the grill), and winter (in the oven). Think I'll add fresh mushrooms next time, too. Kree, thanks for a tasty veggie recipe!

2 people found this review helpful

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From: Love2Eat

On Jul 7, 2009

Fabulous! Made the marinade exactly as written but used slightly different veggie combo and everyone loved it. Will be made over and over again....thanks for posting Kree!

1 person found this review helpful

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