Category: Banting Recipes, Dinner, Dinner, Gluten-Free, Healthy Recipes, Immune System Boost Recipe, Kids Meals, Life Style Recipes, Light Dinners, Lunch, Lunch, Marinades, Meal Times, Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian, Winter Recipes
Cuisine: African, Italian/USA, Outdoor Cooking, South African
Cooking Method: Braai / BBQ, Hot Grill, Out Doors, Weber BBQ
Yields:
5 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
10 Mins
Total Time:
40 Mins
Vegetables with a unique Balsamic Marinade.
Ingredients
Adjust Servings
-
INGREDIENTS:
- BALSAMIC MARINADE INGREDIENTS:
Instructions
-
METHOD:
- 1. In a small bowl mix the Balsamic Marinade ingredients together.
- 2. Divide all the veggies between two large ziplock bags and add in except the Beef Tomatoes, Cherry Tomatoes and the Onions. Pour the Marinade into both bags leaving a few tablespoons behind. Toss the bags to distribute the Marinade. Allow the Veggies to marinate for at least 30 minutes but up to a day.
- 3. Heat and prepare your grill while the veggies are marinating. When ready add the Veggies to the grill at high heat either directly to the grill for larger veggies or to a grill sheet or foil for all the other veggies.
- 4. Add the Red Onion slices, Beef Tomatoes and Cherry Tomatoes onto the grill too, and brush with the remaining Balsamic Glaze. Brush all the other Veggies with any remaining glaze too.
- 5. Grill the veggies until tender. The timing will vary slightly about 5 to 6 minutes for the Cherry Tomatoes, Mushrooms, Eggplants and Zucchini and about 10 to 15 minutes for the Bell Peppers, Red Onions and Beef Tomatoes the straight grill for larger veggies.
- 6. Remove from the grill into an aluminium foil container and lightly season with Salt & Pepper over the top.
