| | Directions | | Stir together first seven ingredients in a large bowl. Set aside. Cut carrots and remaining ingredients into large pieces. Add vegetables to vinegar mixture. Place in Zip-Lock bag. Turn occasionally. Marinate at least 30 minutes or overnight. Drain vegetables, reserving vinegar mixture. Arrange vegetables evenly in a grill basket. Grill, covered with grill lid, over medium-high heat 15-30 minutes or until crisp-tender, turning occasionally. Toss vegetables in reserved vinegar mixture. Serve immediately. Note: Vegetables may be roasted in oven at 400° for same amount of time. Spread veggies out in a large baking pan. Serves 6. |
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| Ingredients | | - |  | 1/3 cup white balsamic vinegar |
| - | | 2 tablespoons olive oil |
| - | | 2 shallots, finely chopped |
| - | | 1 teaspoon dried Italian seasoning |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 1/2 teaspoons Molasses |
| - | | 1/2 pound Baby Carrots |
| - | | 1 red bell pepper, seeded |
| - | | 1 yellow bell pepper, seeded |
| - | | 2 zucchini |
| - | | 2 yellow squash |
| - | | 1 onion (large) |
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