Easy Balsamic Grilled Vegetables with Feta


I am a bargain hunter to my core. Over the years, our income has fluctuated along with our jobs, bills, and life circumstances, but my commitment to finding a good deal has never wavered. I’m pretty sure even if we struck it rich someday, I’d still check Amazon before buying something at a store just to make sure I couldn’t save a couple bucks.

I literally spent two years looking for a pair of good winter boots, because my brain couldn’t justify spending $40 on a pair (clearly I hadn’t bought boots since 1999). My husband finally convinced me boots actually cost more than $40 these days, and avoiding frost bitten toes is a prudent investment.

With most pantry items, I will buy the store brand, clip coupons, and use every mobile app at my disposal to keep the grocery bill under control, but there are a few things even my clearance loving heart knows not to cheap out on. One of those things is balsamic vinegar.



Easy Balsamic Grilled Vegetables with Feta

INGREDIENTS;
For the marinade;
  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dijon mustard
  • Kosher salt, to taste
  • A few turns of fresh cracked pepper

The veggies;
  • 2 sweet bell peppers (red, orange, or yellow), sliced
  • 2 yellow squash, sliced into rounds
  • 2 zucchini, sliced in rounds
  • 1 small onion (I prefer red, but anything works), sliced thin
  • 1 lb. asparagus stalks, chopped into 3 inch stalks
  • 4 ounces goat cheese or feta cheese (optional)
  • 2 additional Tablespoons high quality balsamic vinegar or balsamic reduction, if desired

DIRECTIONS;
  • In a measuring cup, whisk together all of the marinade ingredients until well combined. Season to taste with salt and pepper. Pour the marinade over the vegetables and allow to sit for at least 15 minutes or place in the fridge and marinate several hours.

Read The Full Recipe in The Source (Thank You For The Source): neighborfoodblog.com
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