Balsamic Grilled Vegetables
By
Susan Din
@spatdi
14
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!
The Test Kitchen
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
- 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.