COOK IT.
1. Prep your veggies. Cut your veggies into roughly 1/4-inch thick slices. Place them in a large ziploc bag and DRENCH them in olive oil, balsamic vinegar, salt and pepper. They should be bathing. Cover the bag and let marinade for at least 15 minutes. While your medley marinates, bring the grill up to temperature. 400 degrees works great to tenderize your veggies while locking in the flavors of the marinade. Grill until they have grill marks on each side, then let cool.
Note: Green Mountain Grill’s teflon-coated cooking mats will make this easier on you, don’t hesitate to purchase a pack.
2. Prep your quinoa. Cook quinoa according to package directions. Let cool. Sprinkle with salt, pepper, and toss with your sweet, white vinegar dressing and the juice of your lemons. Finely chop your basil, add to quinoa, and toss.
3. Break out the balls! Drain them from their package. That’s about it for this step.
5. Enjoy!
Written by Carina Chiodo.