White Balsamic Vinegar Grilled Vegetables

Having a dinner-time dilemma? Why not grilled veggies!

Using our Condimento Bianco-white balsamic condiment and our Olio Nuovo-olive oil, we marinated farmers market veggies for 15 minutes, added them to the grill for 10 minutes. The vinaigrette lends a fresh, light flavor without overpowering for a healthy, crowd pleasing, summertime side dish. 4 ample servings.

Easy Ingredients:

• ¼ cup Villa Graziella Organic extra virgin olive oil + extra for grill basket

• 1/4 cup Villa Graziella Organic Condimento Bianco white balsamic vinegar + extra to taste

• 1 medium Spanish (red) onion, halved and quartered

• 2-3 medium zucchini or yellow squash, sliced into 1/4-inch-thick rounds

• 1 red bell pepper, cut into 1-inch pieces

• 1 yellow bell pepper, cut into 1-inch pieces

• 1/2 cup cherry tomatoes

• 1 teaspoon Dijon mustard

• 1/2 teaspoon sea (Kosher fine), + extra to taste

• 1/4 teaspoon fresh cracked pepper, + extra to taste

• 1 tablespoon fresh parsley

Simple Directions:

1. Wash, rinse & dry vegetables (wash, rinse & dry even if bagged)

2. Preheat gas or charcoal grill to medium high heat

3. In a small bowl, whisk together the condimento vinegar, followed by olive oil, mustard, salt & pepper, set aside

4. In a large bowl, combine onions, peppers, tomatoes, and zucchini.

5. Add vinaigrette to vegetable and toss, marinate 15-20 minutes at room temperature

6. As veggies marinate, lightly coat grill basket with olive oil, place on grill to heat

7. Place veggies in grill basket or thread onto skewers, close grill cover, discard marinade

8. Grill for 5 minutes until vegetables soften and begin to show grill marks

9. Stir veggies or turn skewers, close cover, grill for 5 additional minutes

10. Season to taste, sprinkle with parsley, serve hot or at room temperature and enjoy

Helpful Hints:

• Choose in season vegetables for fresh, full flavor-Anaheim Chiles, bell peppers, chayote squash, corn, eggplant, jalapeno peppers, okra or summer squash

• Add your favorite fresh herbs such as basil, chives or thyme

• Compost or use ends and scraps for flavorful veggie-based broth

• Start with vinegar, then olive oil, mustard & spices-binding the ingredients together. If oil is added first it creates a film around the veggies.

• Soak bamboo skewers in water 15 minutes so veggies cook evenly & do not burn

• Cover & refrigerate up to 3-4 days, avoid freezing

  
  Inspirational recipe found here…https://lastingredient.com

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie!