1 Vidalia onion, cut in thick slices
2 bell peppers, coarsely chopped (red, yellow, green and/or orange)
1 medium zucchini, thickly sliced
1 yellow squash, thickly sliced
12 spears fresh asparagus, tough ends removed
2 tablespoons extra virgin olive oil
Salt
Ground black pepper
1 cup balsamic vinegar
2 tablespoons chopped fresh basil
Place cleaned and prepared vegetables in large mixing bowl. Toss with oil, salt and pepper. Coat evenly. Put the vegetables in a grill basket and grill over medium hot coals for 15 minutes or until vegetables are fork tender. If you don’t have a grill, spread vegetables evenly over one or two baking sheets and roast for 20 minutes at 400°. Stir after ten minutes. While the vegetables cook, in a saucepan, bring balsamic vinegar to a boil. Reduce heat to medium or medium-low and let vinegar simmer for 10-15 minutes. Stir on and off until vinegar thickens enough to lightly coat the spoon. Remove it from the heat and let the balsamic glaze cool. It will thicken as it cools. Drizzle the glaze over roasted veggies and sprinkle the chopped fresh basil on top when serving.
