Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c White balsamic vinegar 1/2 lb Carrots, scraped
2 T Olive oil 2 Zucchini
2 Shallots, finely chopped 2 Yellow squash
1 t Dried Italian seasoning 1 lg Onion
1/4 t Salt 1 Sweet red bell pepper
1/4 t Pepper 1 Sweet yellow bell pepper
1 1/2 t Molasses

Combine the vinegar, olive oil, shallots, Italian seasoning, salt,
pepper and molasses in a large bowl. Set aside. Cut the vegetables
into large pieces and add to the vinegar mixture. Toss to coat. Let
stand for 30 minutes, stirring occasionally. Drain the vegetables,
reserving the vinegar mixture. Arrange in a grill basket. Cook over
hot coals (350F to 400F), using a grill lid, for 15 to 20 minutes,
turning occasionally. Return the cooked vegetables to the reserved
vinegar mixture and toss gently. Cover and refrigerate overnight.
Makes 6 (1-cup) servings. Per serving: 103 calories (40% from fat);
4.9 g fat (.7 g saturated); 0 mg cholesterol; 116 mg sodium; 14.6 g
carbohydrate; 3 g fiber; 2.3 g protein. [Margaret Jordan; Birmingham,
Alabama] [1994's Top-Rated Recipes; Southern Living; December 1994]
Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

Browse by categories