The idea for grilled balsamic vegetables came from a Canadian Living magazine I got from my dentist’s office a few years ago. I completely changed the recipe, in fact I don’t think I ever followed a single recipe, but they say it’s nice to give a source of inspiration a credit. Let’s be nice.
Canadian Living called this dish rustic. I had to Google the meaning, just to find out hundreds of meanings. All I can say, this side dish is amazingly quick and delicious => simply amazeballs! If you can flip a Kirkland’s bleached burger, you can grill the vegetables, pour the marinade over and sprinkle with fresh herbs. In fact, to boost your confidence, it’s my first year of grilling too.
These grilled balsamic vegetables have authentic Italian flavours – olive oil, balsamic vinegar, garlic and parsley/basil. Very similar to Ukrainian traditional flavours of dill and garlic, minus the balsamic vinegar. Also the common oil used in Ukrainian cooking is unrefined sunflower oil, similar in taste to a sesame oil, just not as concentrated. In this recipe, olive oil plays a role mainly of a moisturizer and balsamic vinegar adds a nice punch of flavour. Thank you for sticking around and reading my broken English recipes.
Anyways, my choice of vegetables were zucchini, bell peppers and white onion. White/ brown mushrooms, Portobellos, eggplant or asparagus would be great as well. Any firm spring/summer vegetable, just not cucumbers or cabbage.
The Balsamic Marinade makes this dish special. The longer it sits, the more fragrant it becomes. Same goes for the vegetables – they taste even better the next day, kind of fire roasted and marinated. Canadian Living has suggested to make a vegetarian sandwich with these guys. Why not?! I would say they taste great with baby potatoes or quinoa, as well as with grilled chicken or fish.
Grilled balsamic vegetables can be served hot off the grill, at a room temperature or cold from the refrigerator. They taste delicious in any way! I have to be honest again, my kids did not appreciate this dish, so I served them baby potatoes, grilled Lemon and Rosemary chicken (recipe coming on Friday) and sliced fresh cucumbers and tomatoes. That’s what I ate a lot as a kid in summer. Nobody was cooking any fancy salads for me. Enjoy!
- 1 lb zucchini, cut in half lengthwise & in 1/2 inch thick slices
- 1 lb bell peppers, cut into wide strips
- 1 large red or white onion, cut into 1/2 inch thick rounds
- 1/3 cup Italian parsley or basil, chopped
- Cooking spray (I use Misto)
- 2 tbsp olive oil, extra virgin
- 2 tbsp balsamic vinegar
- 2 garlic cloves, crushed
- 1 tsp salt
- 1/2 tsp ground black pepper
- In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
- Preheat grill on low and spray with cooking spray. Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once.* Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
- Transfer vegetables to a large bowl, pour Balsamic Dressing on top, sprinkle with parsley/basil and gently mix. Serve hot, warm or cold. Vegetables taste even better the next day as the flavours continue to "marry" each other.
Grills vary. Cooking time will vary depending on the age and make/model of your grill. I have new Coleman BBQ which is quite powerful if I compare it to my old grill. Use your judgement and experience with your grill.
Servings Per Recipe: 4
Amount Per Serving = 1 cup:
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 590.7 mg
Total Carbs: 9.5 g
Dietary Fiber: 3.1 g
Protein: 3.8 g
WW Points+: 3