Mixed Veggie Grill with Blackberry Ginger Balsamic

This recipe for Mixed Veggie Grill is a great way to increase veggies in your diet and is loaded with flavor.  I made this last night and my family loved it, there wasn’t any left after dinner.   Make extra to take to work for lunch the next day.

Mixed Veggie Grill

2 zucchini, chopped

1 onion, chopped

1 red bell pepper, seeded and chopped

3 ribs of celery, cut at an angle

3 cloves of garlic, finely minced

3 carrots, chopped

1 t fresh thyme

1 T fresh basil

olive oil, salt and pepper to taste

Optional:  Drizzle of Blackberry Ginger Balsamic Vinegar  (recipe below)

Place all the chopped veggies in a large piece of foil.  Lightly drizzle with olive oil then sprinkle with salt and pepper.  Top with the fresh herbs.  Close up the foil and grill for 7 – 10 minutes.  Drizzle with Blackberry Ginger Balsamic Vinegar and serve.

NOTE:  You can add any veggies you like to this.  Also, if grilling season is over, just toss the veggies in a large skillet.

Blackberry Ginger Balsamic Vinegar

1 c balsamic vinegar (use a good brand)

1/2 c blackberry’s, blended in a food processor

1 inch fresh ginger, peeled and sliced

Slowly heat the balsamic in a small sauce pan.  Add the blackberry’s and ginger and continue to heat until the vinegar has reduced and starts to thicken.  Remove from heat and strain.  Cool and store in a tightly closed bottle.  Use on fresh fruit, cheese, ice cream, over veggies, etc.  It is really delicious.

NOTE:  If you have trouble getting your balsamic vinegar to thicken, add about 1/2 t corn syrup.  Some balsamic’s have a higher natural sugar content than others.