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Marinated Grilled Vegetables
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Great for tossing with cooked couscous or quinoa or topping your favorite grilled burger.
serves 6


¼ cup balsamic vinegar
½ teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
½ cup olive oil
salt and pepper
1 medium zucchini, quartered lengthwise
1 medium yellow zucchini, quartered lengthwise
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 large portabella mushroom
¼ cup basil sliced into thin strips
¼ cup coarsely chopped flat leaf parsley

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Marinated Grilled Vegetables
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Whisk together the balsamic, Dijon and garlic. Slowly add the olive oil until combined. Season with salt and pepper to taste.
  2. Pour half of the marinade over the vegetables (except tomatoes) and marinate for at least 15 minutes at room temperature or overnight in the fridge. Set the other half of the marinade aside.
  3. Preheat the grill to medium high heat.
  4. Remove the vegetables from the marinade and grill until just cooked through. Once they’re all grilled looking and tender, chop the zucchini, peppers and portabella into ½ inch pieces. Cut the tomatoes in half and add all veggies to a large bowl.
  5. Drizzle the remaining marinade over the veggies and sprinkle with basil strips and parsley.

Per serving: 188 calories, 18g fat, 2g sat fat, 6g carbohydrates, 2g protein, 13mg sodium, 2g fiber

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