Grilled Balsamic Vegetables
- Reviews 13
Ready In: 50 mins
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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