Balsamic Grilled Vegetables

Name: Balsamic Grilled Vegetables
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4-6
Cuisine: American
Ingredients: 2 medium zucchini; 2 medium yellow summer squash; 2 medium red, yellow, orange, green bell peppers; 1 medium red onion; 8-16 oz fresh whole mushrooms (white button, or crimini), optional; MARINADE; 3 Tbsp balsamic vinegar; 3 Tbsp soy sauce; 2 Tbsp olive oil; 1/2 tsp kosher or sea salt; 1/4 tsp cracked black pepper; 1-2 clove garlic, grated or minced; pinch sugar

By Susan Din
@spatdi

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. When grilled, the charring enhances the flavors even more. A great way to get the kids to eat their veggies! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

13 Comments

Serves:

4-6

Prep:

1 Hr

Cook:

30 Min

Method:

Grill

Ingredients

2 medium

zucchini
2 medium

yellow summer squash
2 medium

red, yellow, orange, green bell peppers
1 medium

red onion
8-16 oz

fresh whole mushrooms (white button, or crimini), optional
MARINADE
3 Tbsp

balsamic vinegar
3 Tbsp

soy sauce
2 Tbsp

olive oil
1/2 tsp

kosher or sea salt
1/4 tsp

cracked black pepper
1-2 clove

garlic, grated or minced
pinch

sugar
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How to Make Balsamic Grilled Vegetables

Step-by-Step

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.
Allow to marinate for at least 1 hour (even better when its 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.