This is a fantastic recipe for vegetables that can be a side OR the star of your meal! You can marinate them for as little as 30 minutes, but the longer you do the deeper the flavor will be. You can also easily increase the number of vegetables, and add in other root veggies such as parsnips, just be sure there is enough marinade to cover them.
½ cup Aged Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
1 Tbsp Kosher salt or Sea Salt
1 Tbsp Cracked Black Pepper
1 clove garlic, minced
3 large red or sweet onions
4 yellow or magda squash
In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic.
Slice the onions into 1/4inch thick rounds, and slice the carrots and squash length wise into ¼ thick strips.
Submerge the vegetables in the marinade, and seal tightly. Marinate vegetables for an hour, or as long as overnight.
When ready to grill, heat grill to medium-high. Remove vegetables from marinade and place on grill (careful for blaze ups when the oil drips!). Cook on each side for 3-5 minutes, until just tender.