grilled vegetables

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup(s) balsamic vinegar; 3 tablespoon(s) honey; 2 medium sweet onions, sliced in half; 1 zucchini, sliced in half lengthwise; 1 yellow squash, sliced in half lengthwise; 1/2 yellow bell pepper, sliced in wedges; 1/2 orange bell pepper, sliced in wedges; 1/2 red bell pepper, sliced in wedges; 1/2 pound(s) asparagus; 1/4 cup(s) olive oil; 1 teaspoon(s) salt; 1/2 teaspoon(s) fresh ground pepper; 1 teaspoon(s) garlic powder

7 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on May 23, 2024

Grilled vegetables with balsamic drizzle are a healthy and delicious addition to any meal. Learn the best techniques for grilling vegetables to perfection and creating a flavorful dish that will satisfy your taste buds. Summer is finally here, and it is in full glory. I had to run by the nursery this morning to get an oregano plant, and the weather was just AMAZING!! It was so comfortable and really quite beautiful. It is perfect weather for breaking out that grill. Go ahead and knock the dust and pollen off that pit and plan on grilling something delicious like these Grilled Vegetables.

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This a fun and easy grilled vegetable recipe with a simple balsamic reduction sauce. The perfect side, lunch, or light summer dinner with tons of flavor and healthy nourishment.

prep time 15 Min

cook time 15 Min

method Grill

yield 4 serving(s)

Ingredients

1 cup balsamic vinegar
3 tablespoons honey
2 medium sweet onions, sliced in half
1 zucchini, sliced in half lengthwise
1 yellow squash, sliced in half lengthwise
1/2 yellow bell pepper, sliced in wedges
1/2 orange bell pepper, sliced in wedges
1/2 red bell pepper, sliced in wedges
1/2 pound asparagus
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon garlic powder

How To Make grilled vegetables

Step 1

Preheat the grill to 475 degrees F.

Step 2

Whisk together the balsamic vinegar and honey in a small saucepan. Bring to boil, reduce heat to low, and simmer until reduced to about 1/2 cup; approximately 10 minutes.
Step 3

Combine the olive oil, salt, fresh ground black pepper, and garlic powder. Brush the olive oil mixture over the cut vegetables and let them rest for about 30 minutes.
Step 4

Place the vegetables right on the grill grates. Grill for about 3-4 minutes on each side. Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini, and yellow squash. The onions may require an additional minute.
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