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Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we want to do. Going to the gym isn’t something people make time for when they get off from work. We want a yummy, greasy burger, not an equally delightful salad (unless we’re vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. If you are diligent you’ll get all of the activity and appropriate food choices you need. Here are some very simple ways to get healthy.
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We hope you got insight from reading it, now let’s go back to grilled vegetables with infused olive oil and balsamic glaze recipe. You can cook grilled vegetables with infused olive oil and balsamic glaze using 12 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Grilled vegetables with infused Olive Oil and Balsamic glaze:
- Use Asparagus
- You need Red bell peppers, cut in wide slices for grill
- Provide Eggplant, cut in half and 1/2 inch thick slices
- Get Zucchini squash, cut in half and 1/2 inch thick slices
- Prepare Red onion, cut in 1/2 inch thick rounds
- Provide Baby portabella mushrooms, in grill pan or saute in a skillet
- Provide Fresh basil and parsley for garnish
- Provide 2 T Olive oil, extra virgin (I make my own infused herb oil)
- Provide 2 T Balsamic vinegar
- You need 2 Garlic cloves, crushed
- Take 1 tsp Salt and 1/2 tsp pepper
- Get Balsamic glaze (if using herb infused oil)
Instructions to make Grilled vegetables with infused Olive Oil and Balsamic glaze:
- Whisk the dressing ingredients in a bowl. Set aside. Depending on how many vegies you are making varies the amount of dressing to make.
- Put vegies in a bowl and lightly coat with olive oil. Spray cooking spray on grill and preheat on low. Place vegies on the grill in a single layer and cook for 6 minutes. Flip and cook for 6 more minutes. Remove from grill and drizzle dressing over vegies.
- Sprinkle fresh herbs over the vegies and serve.
- I use my own infused herb oil to coat the vegies. After grilling, I drizzle with balsamic glaze. This is delicious.
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