Grilled Vegetables with Balsamic Vinegar Sauce

This simple, sweet and sour sauce is delicious with vegetables. The sauce may be used as a salad dressing, too.

Ingredients (serves 4):
Balsamic Vinegar Sauce:

6 Tbsp. extra virgin olive oil
3 Tbsp. Balsamic vinegar
3 tsp. lemon juice
3 tsp. honey
1 tsp. oregano, dried
1/3 tsp. salt
1/4 tsp. ground black pepper

For Grilled Vegetables:

1/4 kabocha squash
1 onion
2 carrots
8 shiitake mushrooms
4 oz. shishito peppers
2 Tbsp. vegetable oil

*This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.

Grilled Vegetables with Balsamic Vinegar Sauce Step 1

Prepare the Balsamic vinegar sauce. Place all sauce ingredients in a small jar with lid.

Grilled Vegetables with Balsamic Vinegar Sauce Step 3

Wrap kabocha squash with plastic wrap and heat in microwave for 1 minute to soften and slice into 1/4 inch thick pieces. Slice onion in 1/4 inch thickness and pierce the sides with toothpicks for easy flipping. Slice carrot into 1/4 inch thick, bite-sized pieces. Remove stems from shiitake mushrooms.

Grilled Vegetables with Balsamic Vinegar Sauce Step 4

Add oil and turn the Gourmet d’ Expert® Electric Griddle (EA-DCC10) control knob to 350ºF. When the pilot lamp turns off, place all vegetables on the grill and cook for 3-6 minutes each side.