Best Balsamic Grilled Vegetable And Barley Salad Recipes

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables image

Provided by Guy Fieri

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups balsamic vinegar, preferably aged
1 tablespoons brown sugar
2 tablespoons honey
1/2 cup balsamic vinegar, preferably aged
1/4 cup extra-virgin olive oil
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 teaspoon granulated garlic
3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick
2 celery roots, trimmed and cut in 1/4-inch slices
3 large red onions, cut into rounds, 3/8-inch thick
2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick
4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick
Oil, for brushing grill

Steps:

In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.
In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.
Preheat grill to medium-high.
Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.
Drizzle veggies with remaining glaze and serve on a warm platter.

BALSAMIC VEGETABLE SALAD

Balsamic Vegetable Salad image

Looking for a refreshing and colorful salad? Look no further. This concoction has a tang from balsamic vinegar and couldn't be easier to prepare. -Emily Paluszak, Spartanburg, South Carolina

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

3 large tomatoes, cut into wedges
3 medium cucumbers, peeled, halved and sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons water
1 envelope Italian salad dressing mix

Steps:

In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.

Nutrition Facts : Calories 211 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.