Balsamic Grilled Vegetables
Balsamic Grilled Vegetables are thick cut veggies that are chargrilled, then tossed in homemade tangy balsamic dressing. They are perfect for your next BBQ!
Servings: 6 servings
Calories: 92kcal
Ingredients
- 1 pound zucchini sliced lengthwise into shorter sticks
- 1 pound bell peppers sliced into wide strips
- 1 large red or white onion cut into 1/2 inch thick rounds
- 1/3 cup Italian parsley or basil finely chopped
- Cooking spray I use Misto
Balsamic Dressing:
- 2 tablespoons olive oil extra virgin
- 2 tablespoons balsamic vinegar
- 2 garlic cloves grated
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat 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 or basil and gently mix.
- Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.
Video
Notes
- Make ahead: Refrigerate vegetables and dressing separately for up to 3 days. Place jar with marinade in a bowl with hot water for 5 minutes to melt the oil.
- Store: Refrigerate for up to 3 days.
- Grills vary. Cooking time will vary depending on the age and make/model of your grill.
- Other vegetables to use: Any firm vegetable that holds up well grilling will work. See post for a list.
Nutrition
Serving: 1cup | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 401mg | Fiber: 3g | Sugar: 7g