<p>Nothing says summer to me like a basketful of balsamic grilled vegetables. And a perfectly healthy main or side dish.</p>
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Ingredients
- 2 1/2 cups chunk Bell Pepper, Red
- 2 1/2 cups chunk Bell Pepper, Green
- 3 cups dice Asparagus
- 1 cup slice Mushroom, Portobello
- 2 cups dice Zucchini
- 1 1/2 cups dice Onion
- 3 tablespoons White Wine Vinegar
- 1/4 cups Balsamic Vinegar
- 1 tablespoon chop Rosemary, Fresh
- 1 tablespoon Honey
- 2 teaspoons Dill, Fresh
- 1 teaspoon mince Garlic, Cloves
- 1/3 cups Olive Oil
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 180 Calories
- 13g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 11mg Sodium
- 15g Total Carb
- 4g Fiber
- 9g Total Sugars (Includes 3g Added Sugars)
- 3g Protein
- 5 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a gallon bag, mix together all ingredients.
- Seal and toss.
- Refrigerate for an hour or two.
- Grill until desired doneness. If you don’t have a grill basket, you can make a “pan” from foil.
Freeze For Later Cooking Directions
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?
- Divide all ingredients in indicated number of gallon freezer bags.
- Seal, label & freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Grill until desired doneness. If you don’t have a grill basket, you can make a “pan” from foil.