Grilled Balsamic Vegetables
photo by Kree
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
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
- Preheat grill to medium-low.
- 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.
- Place onions on top.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
- Sprinkle vegetables with sage, salt, and pepper.
- Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill.
- Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
- 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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Reviews
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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!!
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I am reposting this review as I forgot to hit the star button. Excellent recipe. After reading about the colour not being as vibrant and the veggies sometimes soggy I chose to cook them slightly in the microwave and then finish them off in a grill basket.The result was wonderful. I think next time I will try this with portobello mushrooms and onion chunks.
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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.
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RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!