Ingredients
- 3/4 cup roasted red peppers from a jar, sliced (about 1-1/2 full peppers)
- 1 1/2 cups asparagus, broken into large pieces
- 1 1/2 cups cups zucchini, sliced (about 1 large zucchini)
- 1/2 cup red onion, roughly chopped
- 1/4 cup balsamic vinegar
- 2 teaspoons oil from a jar of oil-packed sun-dried tomatoes
- Pinch of salt/pepper
- 1/2 teaspoon capers, plus more for garnish
- 1/2 teaspoon garlic minced
- 2 tablespoons sun-dried tomatoes, roughly chopped, plus additional for garnish (optional)
- 1/4 cup reduced-fat feta cheese, crumbled
- Fresh basil, minced (for garnish)
Instructions
- Place the sliced roasted red pepper, asparagus, sliced zucchini, and chopped red onion into a large bowl.
- In a small bowl, whisk together the 1/4 cup balsamic vinegar, 2 teaspoons oil, and pinch of salt and pepper. Pour over the vegetables, mixing well. Cover the bowl and refrigerate for at least 2 hours.
- Once the vegetables have marinated, preheat your grill to medium/high heat and place a grill basket on top.
- Place the vegetables into the grill basket, reserving the balsamic vinegar mixture. Cook, stirring occasionally, until lightly charred.
- While the vegetables grill, combine the reserved balsamic vinegar mixture with 1/2 teaspoon capers, 1/2 teaspoon garlic, and sun-dried tomatoes in a small food processor. Process until well combined (you may still have some small tomato chunks – this is fine).
- Place the grilled veggies in a bowl and toss with the balsamic vinaigrette. Garnish with additional sun-dried tomatoes, capers, crumbled feta cheese, and fresh basil.