Balsamic Glazed Vegetables

Zucchini and yellow squash tossed with red and yellow bell peppers, red onion, olive oil and garlic. Seasoned with salt and fresh ground pepper and smothered in a sauce of vinegar, brown sugar, and soy sauce.
Ingredients -
1 Red Bell Pepper, cut into 1 inch strips
1 Yellow Bell Pepper, cut into 1 inch strips
1 medium Zucchini, sliced diagonally 1/4 inch thick
1 medium Yellow Squash, sliced diagonally 1/4 inch thick
1 medium Red Onion, cut into 8 wedges
1 tablespoon Olive Oil
1 clove Garlic, minced
1 teaspoon Salt
1/4 teaspoon Ground Pepper
1/2 cup Balsamic Vinegar
2 tablespoon Brown Sugar
1 tablespoon Soy Sauce
 
Preparation:

1. Preheat grill to medium heat.

2. Add red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, olive oil, garlic, salt, and ground pepper to large bowl. Toss to combine.

3. Place vegetables on oiled grill rack. Grill 10 minutes, turning once.

4. In small saucepan, bring vinegar, sugar, and soy sauce to a boil.

5. Reduce heat to low, simmer 5 minutes or until mixture thickens.

6. Pour sauce over vegetables.

 



Cooking Tip
Balsamic Vinegar
Use a high quality balsamic vinegar, as the flavor of the sauce is what makes the dish.

Squash Tips
Choosing Squash
Choose squash that feel heavy for their size, have no bruises or blemishes, and skin color is dull.