Balsamic Grilled Vegetables Recipe

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Guy Fieri on Food Network
Nutrition per serving    (USDA % daily values)
CAL
204
FAT
23%
CHOL
0%
SOD
63%

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Ingredients for 8 servings

4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick

3 large red onions, cut into rounds, 3/8-inch thick

1 tablespoon freshly ground black pepper

1 tablespoons brown sugar

1 teaspoon granulated garlic

Oil, for brushing grill

1/2 cup balsamic vinegar, preferably aged

2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick

2 celery roots, trimmed and cut in 1/4-inch slices

2 tablespoons honey

1 1/2 cups balsamic vinegar, preferably aged

3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick

1 tablespoon sea salt

1/4 cup extra-virgin olive oil

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