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Balsamic Grilled Veggies - Dump and Go Dinner

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Balsamic Grilled Veggies - Dump and Go Dinner

Lisa
The Cook
4 Servings
11 Ingredients
6 Comments

A colorful palate of green beans, red onion and yellow peppers are brought together in this Balsamic Grilled Veggies recipe to showcase a lighter side cooking on the grill.

Read More
4 Servings
11 Ingredients
6 Comments

Ingredients

  • 4 ½ cups Green Beans
  • 2 ½ cups slice Zucchini
  • 2 ¼ cups slice Onion, Red
  • 2 teaspoons mince Garlic, Cloves
  • 2 tablespoons chop Basil, Fresh
  • 2 cups slice Bell Pepper, Yellow
  • 1 ¾ cups drain and rinse Great Northern Beans, Canned
  • 2 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 teaspoons Sea Salt
  • 2 teaspoons Black Pepper

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place green beans, zucchini, red onion, garlic cloves, fresh basil, yellow pepper, and northern beans in a large bowl.
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Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place green beans, zucchini, red onion, garlic cloves, fresh basil, yellow pepper, and northern beans in a large bowl.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, sea salt, and pepper.
  3. Pour sauce over vegetables and stir until combined.
  4. Place vegetables in a grill basket.
  5. Grill over medium heat for 15-20 minutes.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
254
Total Fat
8g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
1339mg
Total Carbohydrates
38g
Fiber
10g
Sugar
10g
Protein
11g
WW Freestyle
3

Categories

plant-based, big-8-allergen-free, shellfish-free, fish-free, soy-free, summer, spring, fall, vegetarian, gluten-free, dairy-free, gluten-free-dairy-free, vegan, nut-free, traditional, real-food, egg-free

Categories

plant-based, big-8-allergen-free, shellfish-free, fish-free, soy-free, summer, spring, fall, vegetarian, gluten-free, dairy-free, gluten-free-dairy-free, vegan, nut-free, traditional, real-food, egg-free

6 Comments

Join the discussion

  1. Just wondering if this could be frozen after being grilled? I prefer freezer meals that can just be reheated in the microwave. Do you think the veggies would get mushy?

    Reply

    1. Christina – You can certainly give it a try. The veggies might be a tad mushy – but they will have that amazing grilled flavor. Let us know how it turns out!

      Reply

    1. You could add the sauce before freezing, but it may make the veggies a little soggy. Let us know if you do try!

      Reply

    1. You can find the sheet pan adaption of this recipe here . Hopefully this helps you still be able to enjoy the dish without the grill!

      Reply