Fresh bell peppers, zucchini, red onion and cherry tomatoes are grilled and then doused with thyme, garlic and balsamic vinegar for a tasty side dish.

Yield: 4 servings



Difficulty Rating: Easy

Nutritional Highlights: Red bell peppers have high vitamin A, C and antioxidant properties, while tomatoes are rich in lycopene.

Ingredients

  • 2 red peppers
  • 1 yellow pepper
  • 2 small zucchini
  • 1 red onion or 4 leeks
  • 12 cherry tomatoes
  • ¼ cup olive oil
  • fresh thyme
  • 2 cloves of garlic, minced
  • 2 tablespoons balsamic vinegar
  • salt and pepper

Instructions


  1. Cut peppers into chunks.

  2. Slice zucchinis and onion or leeks.

  3. Toss in a bowl with olive oil, a bunch of fresh chopped thyme and minced garlic.

  4. Place the vegetables onto a medium-hot grill and turn once, cooking until they are tender-crisp.

  5. Toss in a bowl and splash with balsamic vinegar. Season with salt and pepper to taste.


Nutrition Facts (per serving): Calories – 221, Fat – 13.5g, Dietary Fiber – 6.6g, Protein – 5.3g, Vitamin A – 10%, Vitamin C – 348%, Iron – 39%.


**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.


Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/fire-roasted-balsamic-vegetables/
 

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