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.