Balsamic Grilled Vegetables
By
Susan Din
@spatdi
14
Veggies marinated in balsamic vinegar and soy sauce and cooked in a grill basket until smokey, slightly charred, and tender-crisp. A healthy and tasty side dish! Try it with whatever veggies you prefer - asparagus, eggplant, green beans, etc!
Blue Ribbon Recipe
During the summer, we love to cook vegetables on the grill and these balsamic grilled veggies are fabulous! We did marinate them overnight and the veggies really absorbed all the goodness from the balsamic vinegar and soy sauce. The marinade is tangy with a hint of sweet flavor. When grilled, the charring enhances the flavors even more. A great way to get the kids to eat their veggies!
Ingredients
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2 mediumzucchini
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2 mediumyellow summer squash
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2 mediumred, yellow, orange, green bell peppers
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1 mediumred onion
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8-16 ozfresh whole mushrooms (white button, or cremini), optional
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MARINADE
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3 Tbspbalsamic vinegar
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3 Tbspsoy sauce
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2 Tbspolive oil
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1/2 tspKosher or sea salt
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1/4 tspcracked black pepper
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1-2 clovegarlic, grated or minced
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pinchsugar
How to Make Balsamic Grilled Vegetables
- Cut all the veggies into approximately 1" chunks. Place them in a large bowl with a tight-fitting lid or a gallon resealable bag.
- Measure marinade ingredients and pour over veggies. Marinate for at least 1 hour (even better when it's overnight).
- Drain vegetables reserving liquid. Heat veggie pan/basket over grill until screaming hot. Add the drained marinated veggies and cook with the grill lid closed stirring after 3-4 minutes until tender-crisp with some charring. Remove to a serving bowl and sprinkle with some of the marinade, if desired.
About Balsamic Grilled Vegetables
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Healthier Fare
