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Grilled Balsamic Vegetables

Grilled Balsamic Vegetables and Kale with Cashew Cream Sauce

Grilled Balsamic Vegetables

Recipe by: Susan Voisin

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

You can make this with your favorite veggies, but the ones I always use are these:

portabella mushrooms
red or green bell pepper
zucchini or yellow squash
regular mushrooms

Other ingredients I sometimes use are:

cubed potatoes
asparagus (added during last 15 minutes)
tomatoes (added during last 5 minutes)

You’ll also need:

garlic cloves
balsamic vinegar

Preheat the oven to around 400 F. Cut the vegetables in large chunks and put them in a sprayed 9X13 Pyrex baking dish. Sprinkle anywhere from 2 to 6 cloves of garlic, chopped, over the top, along with about 1 tsp. fresh or dried (crushed) rosemary* and some balsamic vinegar. Put it in the oven. Stir the contents after about 15 minutes, and continue to cook until the vegetables are tender but not mushy. Remove from the oven, pour into a large bowl, and season with more balsamic vinegar and freshly ground pepper.

*crushing the rosemary with a mortar and pestle releases the flavor and tenderizes the tough herb.

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