Cooking with Kelly: Balsamic Marinated Grilled Vegetables

Marinating

Ready to eat!

It's grilling season! I usually leave the grilling to Tim, but because of the Meatless May Challenge, I wanted to try my hand at grilling vegetable skewers. I served these over some cilantro lime quinoa, which rounded out my dinner. It was a filling and healthy vegetarian meal that Tim enjoyed as well.  I even had some of the leftovers as the fixings for a mid-week salad and it was fantastic.

Balsamic Marinated Grilled Vegetables
2 Tablespoons olive oil
1/3 cup balsamic vinegar
1/4 of a large onion, minced
1 teaspoon dried basil
1 large garlic clove, minced
1/2 teaspoon kosher salt, plus more for garnishing
1/4 teaspoon black pepper
1 package button mushrooms, halved
1/4 onion cut into bite-sized pieces
1 green bell pepper, cut into bite-sized pieces
2 small zucchinis, cut into thick slices
1 package of cherry tomatoes

Open a large freezer bag and dump everything except the vegetables into the bag, then seal and gently shake to combine.  Add the vegetables to the bag, then seal again and turn to coat. Place in a large dish and marinate for at least three hours, turning over the bag halfway through the cooking process.

Preheat the grill to high and skewer the vegetables onto metal skewers. Place the skewers over the flame and then reduce the heat to medium. Turn every two minutes until browned evenly and cooked.