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Healthy Balsamic and Rosemary Grilled Vegetables

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Healthy Balsamic and Rosemary Grilled Vegetables

Tricia
The Cook
6 Servings
13 Ingredients
9 Comments

Nothing says summer to me like a basketful of balsamic grilled vegetables. And a perfectly healthy main or side dish.

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6 Servings
13 Ingredients
9 Comments

Ingredients

  • 2 ½ cups chunk Bell Pepper, Red
  • 2 ½ cups chunk Bell Pepper, Green
  • 3 cups dice Asparagus
  • 1 cup slice Mushroom, Portobello
  • 2 cups dice Zucchini
  • 1 ½ cups dice Onion
  • 3 tablespoons White Wine Vinegar
  • ¼ cups Balsamic Vinegar
  • 1 tablespoon chop Rosemary, Fresh
  • 1 tablespoon Honey
  • 2 teaspoons Dill, Fresh
  • 1 teaspoon mince Garlic, Cloves
  • ⅓ cups Olive Oil

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. Divide all ingredients in indicated number of gallon freezer bags.
  2. 3965154 Upgrade to a paid membership 91327 to unlock all instructions 74205

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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
  2. 9137491 Upgrade to a paid membership 90855 to unlock all instructions 77885

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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. In a gallon bag, mix together all ingredients.
  2. Seal and toss.
  3. Refrigerate for an hour or two.
  4. Grill until desired doneness. If you don’t have a grill basket, you can make a “pan” from foil.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
180
Total Fat
13g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
Sodium
11mg
Total Carbohydrates
15g
Fiber
4g
Sugar
9g
Protein
3g
WW Freestyle
5

Categories

shellfish-free, fish-free, soy-free, vegetarian, traditional, dairy-free, nut-free, diet, paleo, summer, fall, spring, low-carb, real-food, egg-free, low-sodium, wwfreestyle, wwfreestyle5-6, diabetes-friendly

Categories

shellfish-free, fish-free, soy-free, vegetarian, traditional, dairy-free, nut-free, diet, paleo, summer, fall, spring, low-carb, real-food, egg-free, low-sodium, wwfreestyle, wwfreestyle5-6, diabetes-friendly

9 Comments

Join the discussion

    1. Why yes, that was definitely a problem. Thanks for catching that {hits head with palm of hand}. Sorry. 🙂 It is added now.

      Reply

      1. Thank you. For some reason I didnt see the . before the number so thought it was actually 33 cups of oil. Phew.

        Reply

    1. Yes. As a member you get a thaw sheet that explains wheat needs to be thawed before cooking – but in general I would thaw anything that is going to go on the grill.

      Reply

    1. Hi Dorothy, You could try roasting these in the oven but they haven’t been tested using that method. We do have an Instant Pot version though that you can find here!

      Reply