Balsamic grilled 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. Commonly used in Ukrainian cooking oil 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.
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. Balsamic infused marinade makes this dish special – the longer vegetables marinate, the more flavourful they become.
Balsamic grilled 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 rosemary chicken 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 and if you are looking for more summer vegetable grilling ideas check out these recipes:
Grilled cherry tomatoes with maple syrup, basil and Tabasco
Grilled zucchini with lime and basil
Grilled cauliflower with smoked paprika
Balsamic Grilled Vegetables
- 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