Grilling vegetables with this balsamic dressing gives them a wonderful sweetness! This is a great side dish for salmon or chicken.
Ingredients
- 4 sweet peppers
2 medium zucchini
1 vidalia onion
Balsamic Dressing:
1/3 cup olive oil
3 tbsp balsamic vinegar
1 tsp basil
- salt and freshly ground pepper to taste
Preparation
Core and seed peppers; cut into 1-inch widths and place in large bowl. Cut zucchini lengthwise into 1/4-inch thick strips; add to bowl.
Cut onion into 1/2-inch thick rings. Set aside on plate.
Balsamic Dressing: In bowl, whisk together oil, vinegar, basil, salt and pepper. Toss half with vegetables, brushing over onions; let stand for 10 minutes.
Place vegetables on greased grill pan over medium-high heat; turning once, until tender and lightly charred, 10 to 15 minutes. Remove to platter and drizzle with remaining dressing.Serve hot or at room temperature.
Cut onion into 1/2-inch thick rings. Set aside on plate.
Balsamic Dressing: In bowl, whisk together oil, vinegar, basil, salt and pepper. Toss half with vegetables, brushing over onions; let stand for 10 minutes.
Place vegetables on greased grill pan over medium-high heat; turning once, until tender and lightly charred, 10 to 15 minutes. Remove to platter and drizzle with remaining dressing.Serve hot or at room temperature.
