Grilled Vegetables with Balsamic Dressing
1/3 cup sherry wine vinegar
1/3 cup balsamic vinegar
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 medium white onions, cut into thick wedges
6 asparagus spears, thin
6 yellow summer squash, halved lengthwise
1 eggplant cut into thick slices
1 red bell pepper cut into 6 wedges
1 green bell pepper cut into 6 wedges
1 yellow bell pepper cut into 6 wedges
For Vinaigrette Dressing: Whisk together all ingredients. Makes about 1 cup.
For Vegetables: If desired, grill grate may be covered with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium ash covered coals. Grill for 10 to 20 minutes, turning once half way through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Makes 4-6 servings.
Recipe and image provided by the National Onion Association.
Recipe and image provided by the National Onion Association
Per serving: 205 cal, 4.5 g pro, 21.59 g carb, 6.3 g fiber, 12.57 g fat, 111 cal (55%) from fat, 0 mg chol, 699 IU VitA, 124 mg VitC, 60mg cal, 1.7 mg iron.