Grilled Vegetables

1 Red Onion
1 Vidalia Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Zucchinis
2 Yellow squash
1 Eggplant
2 Portobello Mushroom
4 Roma Tomatoes
Freshly ground black pepper
1 cup extra-virgin olive oil
1 cup balsamic vinegar

Slice all the vegetables put into a pan or bowl that can be sealed or covered
Pour oil and vinegar over vegetables grind pepper over vegetables to taste
Seal bowl or pan and shake to soak and season  vegetables then let sit for a half hour or so in the refrigerator
Grill a few minutes on each side until tender
Remove from grill and drizzle more balsamic vinegar over them

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