Balsamic Grilled Vegetables

Balsamic grilled vegetables with authentic Italian flavours – olive oil, balsamic vinegar, garlic and parsley/basil. Can be served hot off the grill, at a room temperature or cold from the refrigerator. They taste delicious any way!

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.

MY LATEST RECIPES

I served vegetables with baby potatoes and grilled lemon rosemary chicken.

How to Make Balsamic Grilled Vegetables

1. In a small bowl, whisk together Balsamic Dressing ingredients and set aside. 
2. 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.
3. 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.  

Enjoy!

Balsamic Grilled Vegetables

Print Recipe

★★★★★

5 from 1 reviews

Balsamic Grilled Vegetables recipe is a sure crowd pleaser served hot or cold, even better the next day. No marinating required and use any firm vegetables like zucchini, bell pepper and onion.

• Author: ifoodreal.com
• Prep Time: 8 minutes
• Cook Time: 12 minutes
• Total Time: 20 minutes
• Yield: 4 servings

Ingredients

• 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)

Balsamic Dressing:

• 2 tbsp olive oil, extra virgin
• 2 tbsp balsamic vinegar
• 2 garlic cloves, crushed
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

1. In a small bowl, whisk together Balsamic Dressing ingredients and set aside.
2. 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.
3. 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.

Store: Refrigerate covered for up to 3 – 4 days.

Notes

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.

★ Did you make this recipe? Please give it a star rating in the comments.

1467.6 g595.8 mg7.9 g16.3 g4.9 g0 mg

Recipes and images are a copyright of ifoodreal.com