Grilled Summer Vegetables
A great way to serve up seasonal vegetables at your next gathering.
2 bell peppers, cut into thick strips
2 medium zucchinis, sliced 1/4” thick
1 medium onion, sliced 1/4” thick
3 tbsp olive oil
1 tbsp balsamic vinegar
1 - 2 tbspBetter Than Bacon Topper
Sea Salt, to taste
Black Pepper, to taste
- Preheat barbecue to medium-high.
- Toss vegetables with oil. Place in a grilling pan.
- Cook for 5 minutes, then turn using Grip & Grab. Continue cooking to lightly char vegetables, shaking pan frequently.
- Drizzle with balsamic vinegar. Liberally shake Garlicky Dill Topper overtop and season with Sea Salt and Black Pepper. Remove from heat and serve.
Per serving: Calories 100, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 8 g (Fibre 2 g, Sugars 3 g), Protein 3 g.