Grilled Vegetables

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Onions

  Raw

  1 medium or 110g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Balsamic vinegar

  3 tbsp or 48g

• Basil

  Spices, dried

  ¼ tbsp, leaves or 0.5g

• Oregano

  Spices, dried

  ¼ tbsp, leaves or 0.8g

• Rosemary

  Spices, dried

  ¼ tbsp or 0.8g

• Thyme

  Spices, dried

  ¼ tbsp, leaves or 0.7g

Directions

1. Preheat your grill to medium-high heat and prepare the grates.
2. Peel the outer layers of the garlic bulb, slice off the top to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil, and place on the grill. Cook for about 20 minutes until soft and golden.
3. In a large bowl, combine tomatoes, onion, zucchini, squash, and mushrooms with 2 tbsp olive oil, salt, and pepper. Toss to coat evenly.
4. Transfer vegetables to a grill pan and place on the grill. Cook, stirring every 2-3 minutes, until tender and lightly charred. Remove from grill.
5. In a small bowl, whisk together the remaining 2 tbsp olive oil, balsamic vinegar, roasted garlic cloves, and herbs. Season with salt and pepper to taste.
6. Drizzle the dressing over the grilled vegetables and serve immediately.