Ten Minutes to Cooking Perfect Grilled vegetables with infused Olive Oil and Balsamic glaze

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Grilled vegetables with infused Olive Oil and Balsamic glaze

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Here are the ingridients that are needed to produce a remarkably good Grilled vegetables with infused Olive Oil and Balsamic glaze:

  1. Take of Asparagus.
  2. Prepare of Red bell peppers, cut in wide slices for grill.
  3. Use of Eggplant, cut in half and 1/2 inch thick slices.
  4. Take of Zucchini squash, cut in half and 1/2 inch thick slices.
  5. Prepare of Red onion, cut in 1/2 inch thick rounds.
  6. Use of Baby portabella mushrooms, in grill pan or saute in a skillet.
  7. Provide of Fresh basil and parsley for garnish.
  8. Use 2 T of Olive oil, extra virgin (I make my own infused herb oil).
  9. Take 2 T of Balsamic vinegar.
  10. You need 2 of Garlic cloves, crushed.
  11. Use 1 tsp of Salt and 1/2 tsp pepper.
  12. Take of Balsamic glaze (if using herb infused oil).

Ready with the ingridients? Below are the steps on producing Grilled vegetables with infused Olive Oil and Balsamic glaze:

  1. Whisk the dressing ingredients in a bowl. Set aside. Depending on how many vegies you are making varies the amount of dressing to make..
  2. Put vegies in a bowl and lightly coat with olive oil. Spray cooking spray on grill and preheat on low. Place vegies on the grill in a single layer and cook for 6 minutes. Flip and cook for 6 more minutes. Remove from grill and drizzle dressing over vegies..
  3. Sprinkle fresh herbs over the vegies and serve..
  4. I use my own infused herb oil to coat the vegies. After grilling, I drizzle with balsamic glaze. This is delicious..

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