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!
I love this recipe - I make it all the time and I could eat them alone without anything else. I love the red onion and bell peppers.
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!
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.
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....