Grilling vegetables is a great way to add a hint of smoky goodness and flavor to the summer season's best vegetables. The leftovers for this grilled salad can be used on pizzas, pastas and sammies.
Ingredients
1/2 cup balsamic vinegar
6 tablespoons olive oil
1/4 cup finely chopped parsely
1/4 cup finely chopped basil
salt and pepper to taste
3 cloves garlic, minced
1 pound zucchini, sliced into 1/3″ planks lengthwise
1 pint button mushrooms, sliced in half
1 large red or yellow bell pepper, seeded and quartered
1 large red onion, cut into 1/2-inch discs
6 cups baby spinach, washed and dried
Instructions
In small bowl, whisk together balsamic vinegar, oil, parsley, basil and garlic. Season with salt and pepper, to taste. Place veggies in large zip-top bag and add balsamic mixture; close bag and turn a few times to coat contents. Let marinate at room temperature for approximately 30 minutes.
Skewer together mushrooms. Coat grates with oil and heat grill to medium-high — approximately 400 F degrees.
Drain balsamic marinade off vegetables and reserve (never reserve marinade on raw meat, but on vegetables it is fine)
