Grilled Balsamic Vegetables

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large sweet potato, thinly sliced (if it's too big you can cut the slices in half)
• 1 large zucchini, thinly sliced
• 1 medium onion, sliced and separated into rings
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon lemon juice
• 1 garlic clove, minced
• 1 tablespoon fresh sage, chopped (or more to taste)
• salt and pepper, to taste

Recipe

• 1 preheat grill to medium-low.
• 2 arrange sweet potatoes and zucchini in a reynold's hot bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini.
• 3 place onions on top.
• 4 in a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
• 5 sprinkle vegetables with sage, salt, and pepper.
• 6 seal the hot bag (or wrap aluminum foil tightly) and place onto preheated grill.
• 7 cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
• 8 the hot bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.