Grilled Balsamic Vegetables

Recipe by Kree6528
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon lemon juice
  • 1
    garlic clove, minced
  • 1
    tablespoon fresh sage, chopped (or more to taste)
  • salt and pepper, to taste
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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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