Grilled Veggies with Hearts of Palm

Grilled Veggies 1 can Native Forest® Hearts of Palm, cut in chunks ½ cup Portobello mushrooms, cut in chunks 1 Red or green bell pepper, cut in chunks 1 Zucchini or yellow squash, cut in chunks 1 Eggplant, cut in chunks 1 Onion, cut in chunks ½ cup Cauliflower, cut in chunks 1 Potato, cut in chunks 2 Tomatoes, cut in chunks 2-6 cloves Garlic, chopped 1 tsp. Rosemary To taste Balsamic vinegar To taste Ground pepper
  • Preheat the oven to 400ºF.
  • Put all veggies except tomatoes in a greased 9x13 Pyrex baking dish.
  • Spread garlic, rosemary and balsamic vinegar over the top.
  • Cook for about 15 minutes then stir.
  • Continue to cook until tender but not mushy.
  • Add tomatoes during the last 5 minutes.
  • Remove from the oven and pour into a large bowl.
  • Season with ground pepper and more balsamic vinegar to taste.
  • Low-fat vegetarian maximum
Click here for printer friendly version Find Great Organic Hearts of Palm Recipes Here. Purchase Native Forest® Organic Hearts of Palm singles at Edward & Sons store. Purchase Native Forest® Organic Hearts of Palm 12 Packs at Click Here to find a store near you. Republished by Photo Credit: