Balsamic Asparagus & Peppers

Even though this recipe says "asparagus and peppers," this goes amazingly well with zucchini, green beans, and practically any other vegetable you love. You can roast these in the oven or on the grill.

Balsamic Asparagus & Peppers

Prep time:  10 minutes

Marinade time: 1-2 hours

Cook time: 10-15 minutes

INGREDIENTS:

3-4 Peppers, any color 

1 lb. trimmed Asparagus 

1 Tablespoon Basil
Approx 1/2 cup of Balsamic Vinaigrette (recipe below)

Prep Directions:

• Prepare Balsamic Vinaigrette according to the recipe below. Set aside. 

• Prep the vegetables: 
• Slice the peppers
• Trim the asparagus (cut into quarters if desired)

• Place the vegetables in a big ziploc bag or covered container.

• Pour half of the marinade/dressing over the vegetables and save it for a yummy salad later!

• Be sure the bag or container is closed and sealed, and shake to be sure the vegetables are coated with the marinade.

• Marinate at least 1-2 hours in the refrigerator.

Cooking Directions:

• Preheat oven to 425°F or your grill to medium high-heat. 

• For the oven:  
• Line a baking sheet with foil (not necessary, but makes for an easy clean-up!)
• Spray sheet/foil with non-stick spray
• Arrange vegetables in a single layer.
• Bake approximately 10-15 minutes, until tender.  (I like mine to not be flimsy)

• For the grill:
• Roast the vegetables in a grill basket until cooked through, but still crisp.

Shaken, Not Stirred Balsamic Vinaigrette 

Makes 8 servings at 6 tsp. each

6 Tbsp. Balsamic Vinegar
1/4 cup fresh lemon juice
1 tsp raw honey or pure maple syrup
2 tsp Dijon Mustard
6 Tbsp Extra-Virgin Olive Oil

Directions:

• Combine all the above ingredients in a salad dressing shaker bottle. 

• Shake & be sure everything is mixed together well.