by Olena

Balsamic Grilled Vegetables

by Olena

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.

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. 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.
  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.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.
  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.  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.

Enjoy!

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Balsamic Grilled Vegetables

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.

 

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4 comments on “Balsamic Grilled Vegetables

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  1. i love the veggies and the time for cooking them – my only concern is for the amount of garlic. I made a triple batch of veggies and made the dressing with 3 cloves of garlic . This was a lot of garlic – probably could have put one lg clove to a triple recipe

  2. I love the look of these and plan on trying for dinner tonight. Just one comment, spray the grill with cooking oil spray PRIOR to turning it on. Otherwise the flame from the grill could follow the path of the spray right up your arm. Sure that wouldn’t feel so good. Never spray the grill after it’s been lit.

    1. You are right, I guess it could happen. However, we have been grilling for over 10 years and we find that oil spray isn’t the same as pouring the oil on the grill. Honestly, we always do that and never had a problem. Also it depends on how high or low your burners are. BUt it’s better be safe. Hope you enjoy the vegetables!