Grilled Balsamic Vegetable Pops
Great for vegetables from your summer garden.
- Soak 4 wooden skewers in water for 10 minutes before grilling.
- Pierce vegetables with skewers and drizzle with oil. Sprinkle with salt and pepper and place on a hot grill.
- Turn frequently to prevent burning. Vegetables should be golden and tender after 10-15 minutes. Remove from heat and drizzle with balsamic vinegar.
Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen
1 zucchini, cut into rounds
1 yellow pepper, chopped
4 mushrooms, halved
4 cherry tomatoes
1 ear sweet corn, cut into rounds
2 tablespoons Carlini Pure Olive Oil
1 teaspoon Stonemill Essentials Iodized Salt
1 teaspoon Stonemill Essentials Ground Black Pepper
2 tablespoons balsamic vinegar