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6 serv.

25 min.

Easy

Ingredients

Marinade

  • 1/4 Cup of Extra Virgin Olive Oil
  • 2 Tablespoons of Balsamic Vinegar
  • 1 Tablespoon of Red Wine Vinegar
  • 1 Teaspoon of Dried Oregano
  • 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon of Garlic Powder
  • 1 Teaspoon of Dijon Mustard
  • Salt and Pepper to Taste

Vegetables

  • 1 Green Bell Pepper, Sliced
  • 1 Yellow Bell Pepper, Sliced
  • 1 Red Bell Pepper, Sliced
  • 2 Yellow Squash, Sliced
  • 2 Zucchini, Sliced
  • 1 Small Onion, Sliced
  • 1 Asparagus Stalks, Chopped into 3-inch Stalks

Toppings

  • 4 Oz. of Feta Cheese

Steps

  1. In a medium bowl combine all marinade ingredients and stir until well-combined.

  2. Place sliced vegetables in a single layer on a large cookie sheet.

  3. Drizzle your marinade over vegetables until well-coated.

  4. Place in fridge 1/2 - 3 hours to marinade.

  5. Heat your griddle to medium-high heat and coat with a thin layer of olive oil.

  6. Add vegetables to griddle and cook for 10-15 minutes or until desired doneness, turning occasionally.

  7. Remove from griddle and add feta cheese chunks

  8. *Can also drizzle with additional balsamic vinegar to taste*