RECIPE FOR GRILLED VEGETABLES WITH BALSAMIC VINEGAR RECIPES

BALSAMIC GRILLED VEGETABLES RECIPE | ALLRECIPES

Balsamic Grilled Vegetables Recipe | Allrecipes image

Lightly charred grilled vegetables will knock your socks off. The balsamic vinegar marinade makes the meal! Serve with your choice of seafood, chicken, or steak. Steamed rice completes your meal.

Provided by MJane

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

? cup warm chicken broth
¼ cup balsamic vinegar
3 cloves garlic, finely minced, or more to taste
3 tablespoons olive oil
3 tablespoons chopped fresh basil
3 teaspoons chopped fresh oregano
½ teaspoon freshly ground black pepper
1 green bell pepper, cut into 1 1/2-inch pieces
1 yellow bell pepper, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces
1 medium zucchini, cut into 1/3-inch rounds
1 onion, cut into 2-inch pieces
15 medium mushrooms, halved
10 cloves garlic, peeled
½ pint grape tomatoes

Steps:

Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.
Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.
Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.
Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.
Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.

Nutrition Facts : Calories 185.8 calories, CarbohydrateContent 20.1 g, CholesterolContent 0.5 mg, FatContent 10.9 g, FiberContent 4 g, ProteinContent 5.1 g, SaturatedFatContent 1.5 g, SodiumContent 118.9 mg, SugarContent 8.7 g

BALSAMIC GRILLED VEGETABLES | JUST A PINCH RECIPES

Balsamic Grilled Vegetables | Just A Pinch Recipes image

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!

Provided by Susan Din @spatdi

Categories Vegetables

Prep Time 1 hours

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 medium zucchini
2 medium yellow summer squash
2 medium red, yellow, orange, green bell peppers
1 medium red onion
8-16 ounce(s) fresh whole mushrooms (white button, or cremini), optional
MARINADE
3 tablespoon(s) balsamic vinegar
3 tablespoon(s) soy sauce
2 tablespoon(s) olive oil
1/2 teaspoon(s) Kosher or sea salt
1/4 teaspoon(s) cracked black pepper
1-2 clove(s) garlic, grated or minced
pinch - sugar

Steps:

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.

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