Grilled or Roasted Parmesan Balsamic Veggies

Here's the Dish

One of the best ways to get the most flavor out of your fresh summer vegetables is to roast or grill them! This balsamic marinaded brings out the natural sweetness, and when topped with salty parmesan they taste unbelievable! Forget candy or french fries…This recipe will have everyone asking, {Yes…Even your kids}, More Veggies Please!!!

Method

The estimated total time to make this recipe is 10-30 minutes.

1

Oven Roasting: Preheat oven to 450 degrees. Line a large baking pan with foil and spray with cooking spray.  Wash, dry, and cut vegetables and place in a bowl. In a small bowl, mix ingredients for dressing, and drizzle over vegetables, tossing to ensure vegetables are evenly coated. Place vegetables on pan and roast in preheated oven for 20-25 minutes, or until vegetables are tender. Remove pan from oven, sprinkle parmesan evenly over vegetables, and place pan back in the oven. Turn oven to high broil for the last few minutes to slightly crisp the parmesan if desired. Enjoy!

2

Grilling: Preheat grill over high heat. Spray a vegetable roasting basket with cooking spray.  Wash, dry, and cut vegetables and place in a bowl. In a small bowl, mix ingredients for dressing, and drizzle over vegetables, tossing to ensure vegetables are evenly coated. Place vegetables in a grill basket (or you could skewer the veggies). Grill veggies for 3-10 minutes, tossing with tongs every few minutes. When veggies reach desired tenderness, sprinkle parmesan evenly over vegetables, and cook an additional 1-2 minutes. Enjoy!

3

For best results, marinate the vegetables in the dressing for at least 30 minutes before cooking!

Ingredients

2 Medium zucchini
2Medium summer squash
1 Large red onion
2Large red bell peppers (or color of choice)
1/4 cupParmesan cheese
Dressing:
1/4 cupBalsamic vinegar
2 tsp Garlic, minced (or 1 tsp garlic powder)
1 tbs Honey
1/4 tsp Salt
1/8 tspPepper
Optional: 1 tbs olive oil, 1 tbs lemon juice. 1/2 tsp onion powder

Katie's Tip!

This is a great recipe to use up those fresh summer veggies from the garden!

Nutrition Breakdown

4 Servings (about 1 cup per serving)
107 Calories per Serving
2 g Fat per Serving
19.5 g Carbohydrate per Serving
4 g Fiber per Serving
7 g Sugar per Serving
5 g Protein per Serving
129 mg Sodium per Serving
3 WWP+*

*Weight Watchers Points per serving

8 Comments

Ashley Ladd said:

Looks so yummy :)

May 22nd, 2013 — 1:16am  |  Reply

Renita Johnson said:

Veggie

May 26th, 2013 — 11:54pm  |  Reply

Cindi Barnes said:

Making now and can’t wait to taste :)

May 27th, 2013 — 1:50pm  |  Reply

Erin said:

This was delicious and made the house smell great! The leftovers were excellent, as well! Nice, easy side.

May 29th, 2013 — 6:08pm  |  Reply

cass603 said:

I just made this for my meal prep and had alot left over for dinner tonight. It was amazing I may make this every week. I was so happy it made as much as it did. Thank you so much.

June 9th, 2013 — 9:24pm  |  Reply

Melinda Liebbe said:

I visited our local Farmer’s Market this morning in hopes I would find the veggies I would need to prepare this dish. Success!!! Another wonderful recipe! Keep up the great work!!!!

August 24th, 2013 — 7:12pm  |  Reply

Casey said:

Made this on Friday and it was so tasty! Made quite a bit and used the left overs the next day in chicken wraps and they still tasted fantastic! Would recommend! :)

September 15th, 2013 — 7:33pm  |  Reply

Nancy said:

I made this over the weekend. It came out delicious.

September 15th, 2013 — 8:40pm  |  Reply

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