Grilled Summer Vegetables
Author: Kim Grotzke
These veggies are a healthy, slightly sweet and tangy summertime side dish!
  • ¼ C Balsamic Vinegar
  • 1 TBSP Olive Oil
  • 2 TBSP Honey (or 1 TBSP Agave Syrup)
  • 4 Garlic Cloves, minced
  • 1 tsp black pepper, coarsely ground
  • ½ tsp salt
  • 2 Zucchini, medium, cut into ¼" slices lengthwise
  • 4 Plum/Roma Tomatoes, halved
  • 1-2 Onions, cut into thick wedges
  • 1-2 Red Bell Peppers, sliced into thick wedges (or use mini bells and slicea bunch in half like I did)
  • 1 Bunch Kale, small, trimmed into large sections
  • (summer squash and eggplant would also be good - use what's fresh!)
  1. Mix up all the ingredients for the marinade in a small bowl.
  2. Divide vegetables and marinade evenly between two large zip-lock baggies.
  3. Seal and marinate in the refrigerator for about 1 hour, turning the bags a few times.
  4. Heat up the grill and wipe down the grill rack with cooking oil or non-stick spray.
  5. Place the vegetables on the grill rack, reserving the marinade.
  6. Grill 7-8 minutes per side, or until the vegetables are to your preferred tenderness, and baste with the remaining marinade.
  7. Serve immediately!
Recipe by Funny Is Family at