Grilled Veggies with Leek Olive Oil and Organic 12 Year Balsamic
Grilled veggies lap up this simple and delicious marinade. Serve as a side with barbequed chicken or fish, sliced in a sandwich or diced up in a delicious salad.
Grilled Veggies with Leek Olive Oil and Organic 12 Year Balsamic
Rated 5.0 stars by 3 users
Category
Side Dish
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
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3 Tbsp. Leek Olive Oil
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1 Tbsp. Organic 12 Year Balsamic
4 Garlic cloves, diced
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Himalayan Pink Sea Salt, to taste
Black pepper, to taste
1 Bunch asparagus, trimmed
4 Bell peppers, cut into wedges
2 Zucchini, sliced
8 Oz. Crimini mushrooms, stem removed
Directions
Preheat your BBQ to 450°F.
Prepare the vegetables by trimming the asparagus, cutting the bell peppers into large pieces, slicing the zucchini into 1-inch rounds, and removing the stem on the mushrooms.
In a small bowl, mix the Leek Olive Oil, Organic 12 Year Balsamic, garlic, Himalayan sea salt, and black pepper. Place the prepped veggies in a large bowl and toss in the marinade.
Place the veggies on the preheated BBQ (leaving the remaining marinade in the bowl) and grill for approximately three minutes per side.
Remove from the grill, plate and drizzle with the remaining marinade.
Recipe Video
Recipe Note
These veggies absorb more flavour after being grilled, so don't be afraid to cook these in advance.
This recipe would also taste fantastic if grilled with Persian Lime Olive Oil and Jalapeño Balsamic for an addition to your taco night or Spicy Calabrian Pesto Olive Oil and Neapolitan Herb Balsamic to accompany your favourite pasta recipe.
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