Grilled Balsamic Vegetables

“This grilled dish, made with sweet potatoes and zucchini, gets its wonderful flavor from balsamic vinegar. It's easy to cook because you just pop it all into a foil packet. The amounts of vegetables can easily be increased for more people, since it has plenty of juice. I also enjoy making this with regular potatoes! This was created for RSC #6.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 large sweet potato, thinly sliced (if it's too big you can cut the slices in half)
  • 1 large zucchini, thinly sliced
  • 1 medium onion, sliced and separated into rings
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 12 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon fresh sage, chopped (or more to taste)
  • salt and pepper, to taste

Directions

  1. Preheat grill to medium-low.
  2. Arrange sweet potatoes and zucchini in a Reynold's Hot Bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini.
  3. Place onions on top.
  4. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
  5. Sprinkle vegetables with sage, salt, and pepper.
  6. Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill.
  7. Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
  8. The Hot Bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.

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