Balsamic Grilled Veggies

Let's Cook

Ingredients

4 servings
  • 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

Freezer Containers

Directions

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

Freezing Directions

Place green beans, zucchini, red onion, garlic cloves, fresh basil, yellow pepper, and northern beans in a large bowl. In a small bowl, whisk together olive oil, balsamic vinegar, sea salt, and pepper. Divide vegetables among indicated number of gallon freezer bags Divide sauce among indicated number of pint freezer bags. Place one sauce bag in each gallon bag, label and freeze.

Serving Day Directions

Pour sauce over vegetables and stir until combined. Place vegetables in a grill basket. Grill over medium heat for 15-20 minutes.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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