Ingredients
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2 yellow squash
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1 large onion
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1/3 cup balsamic vinegar
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2 tablespoons olive oil
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2 shallots, finely chopped
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 1/2 teaspoons molasses (can substitute dark Karo)
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1 red pepper, seeded
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1 yellow pepper, seeded
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2 zucchini
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1/2 lb carrot, scraped
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1 teaspoon dried Italian seasoning
Instructions
- Combine first 7 ingredients in large plastic zip lock bag.
- Set aside. Cut carrots and remaining vegetables into large pieces.
- Add vegetables to vinegar mixture; seal bag and rotate to coat.
- Let stand 30 minutes, tossing occasionally.
- Drain vegetables, reserving marinade mixture.
- Salt and pepper vegetables to taste then arrange vegetables in grill basket.
- Cook, covered with grill lid, 15-20 minutes.
- Return cooked vegetables to reserved vinegar mixture, tossing gently.
- Eat immediately or refrigerate overnight.