Grilled Vegetables

Ingredients

• 0.25 red bell pepper (diced)
• 0.25 yellow squash (diced)
• 0.25 zucchini (diced)
• 0.25 Japanese eggplant (diced)
• 2 large mushrooms (cut in half)
• 3 spears asparagus (cut off bottom 1/4 and discard and cut remaining stems in 2" pieces)
• 0.25 yellow onion (diced)
• 2 tsp olive oil
• 1.5 tsp balsamic vinegar
• salt and pepper (to taste)
• 0.5 clove garlic (minced)

Instructions

1. Place the diced vegetables into a ziplock bag or other type of storage container.
2. Add the marinade, seal the container, and shake.
3. Refrigerate the vegetables and let marinate for at least an hour.
4. Heat a grill to med/high.
5. Put the vegetables on the grill using a grill basket or tin foil with sides turned up to create a "basket", and cook until softened and slightly charred or to your desired preference.
6. Feel free to make extra and add them on top of salads, put them over pasta or rice, and mix them into my scrambled eggs.

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