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Grilled Vegetables with Balsamic Marinade
Ingredients
Vegetables:
​1 bunch asparagus, ends trimmed
2 large portabella mushroom caps
1 large red bell pepper, seeded and cut in half
1 large yellow bell pepper, seeded and cut in half
1 large red onion, sliced
Marinade:
1 cup vegetable oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Place vegetables in large glass dish.
Combine marinade ingredients. Pour over vegetables in dish.
Cover vegetables and let marinate several hours or overnight.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.
Serves:
4-6
Grilled Vegetables with Balsamic Marinade
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
Vegetables:
​1 bunch asparagus, ends trimmed
2 large portabella mushroom caps
1 large red bell pepper, seeded and cut in half
1 large yellow bell pepper, seeded and cut in half
1 large red onion, sliced
Marinade:
1 cup vegetable oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Place vegetables in large glass dish.
Combine marinade ingredients. Pour over vegetables in dish.
Cover vegetables and let marinate several hours or overnight.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.
Serves:
4-6
RECIPE TAGS
Summer Classics
Outdoor Gas Grills
Side Dishes
Vegetables
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{Enter to Win!} Looking Back at the Iconic Hamilton Beach Drink Mixer + Duff Goldman Giveaway
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