October 02, 2014 1 min read 0 Comments
1 organic red pepper, cut into 1" dice
1 organic red onion, cut into wedges
2 organic zucchinis, sliced into 1/4" rounds
1 cup balsamic vinegar
1 tbsp. organic honey
1 clove organic garlic, peeled
1 sprig of rosemary
Thread vegetables onto metal skewers (or wooden ones soaked overnight). Grill and turn frequently until vegetables are cooked. Drizzle with balsamic glaze.
Place ingredients in a small saucepan. Bring to boil and reduce. Simmer until vinegar is reduced to 1/4 cup. Remove garlic and rosemary. Let cool and pour into squeeze bottle. Drizzle over vegetables.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts