Grilled Vegetables with Balsamic Marinade

Grilled Vegetables with Balsamic Marinade

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Vegetables:

  • ​1 bunch asparagus, ends trimmed
  • 2 large portabella mushroom caps
  • 1 large red bell pepper, seeded and cut in half
  • 1 large yellow bell pepper, seeded and cut in half
  • 1 large red onion, sliced


Marinade:

  • 1 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. Place vegetables in large glass dish.
  2. Combine marinade ingredients. Pour over vegetables in dish.
  3. Cover vegetables and let marinate several hours or overnight.
  4. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
  5. Drain vegetables; discard marinade.
  6. Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.

Serves: 4-6

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