Best Balsamic Grilled Vegetables Recipes

GRILLED VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
• Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

BALSAMIC GRILLED VEGETABLES

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 GRILLED VEGETABLES

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.

BALSAMIC GRILLED VEGETABLES

Steps:

• Preheat grill to high.
• Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
• Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

BALSAMIC GRILLED VEGETABLES

Steps:

• 1. Cut all the veggies into approximately 1" chunks. Place them in a large bowl with a tight-fitting lid or a gallon resealable bag.
• 2. Measure marinade ingredients and pour over veggies. Marinate for at least 1 hour (even better when it's overnight).
• 3. 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.

GRILLED VEGETABLES IN BALSAMIC TOMATO SAUCE WITH COUSCOUS

Steps:

• Remove the seeds from the pepper, and chop into strips about 1 to 2 inches long. Cut the eggplant crossways into rounds about 1/3 to 1/2 inch thick, and cut each one into 6 to 8 even chunks. Peel the onion, and chop into 8 portions. Trim the zucchini, and cut into thick slices.
• Heat grill pan over a high heat with a generous splash of olive oil. When it is very hot, add all the vegetables to the pan. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
• Stir broad beans into the vegetables. Add chopped tomatoes, and vinegar. Simmer for a few minutes while the couscous is prepared.
• Place couscous into a medium bowl. Add boiling vegetable stock, and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.

GRILLED VEGETABLES WITH GOAT CHEESE AND BALSAMIC GLAZE

Steps:

• 1. Wash and cut all vegetables and cut. Place in a large bowl, plastic Ziploc bag or vessel of choice.
• 2. Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
• 3. If grilling outside, preheat your grill to medium-low and brush grate with olive oil. Indoor grill, the same. Place vegetables on grill for 2-4 minutes each side, turn. If roasting in the oven, preheat oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat pan with olive oil and cook until each side has a nice golden brown color; turn.
• 4. While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
• 5. Arrange cooked veggies on a platter, top with goat cheese and drizzle balsamic vinegar over the top and nuts (optional).
• 6. Serve with crunchy bread, warm, soft pita/flat bread.

GRILLED VEGETABLES WITH BALSAMIC VINAIGRETTE

Steps:

• Combine the cornstarch with just enough chicken broth to mix together.
• Bring the remaining stock to a boil then add the cornstarch mixture.
• Return to a boil and stir until the stock thickens.
• Remove from the heat and stir in the vinegar.
• Let it cool completely.
• Whisk in the olive oil.
• Add the basil and salt.
• Put vegetables in a bowl.
• Pour vinaigrette over and toss.
• Marinade for at least 30 minutes.
• Grill vegetables until tender, slightly blackened.

GRILLED BALSAMIC VEGETABLES

Steps:

• Preheat grill to medium-low.
• Arrange sweet potatoes and zucchini in a Reynold's Hot Bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini.
• Place onions on top.
• In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
• Sprinkle vegetables with sage, salt, and pepper.
• Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill.
• Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
• The Hot Bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.

GRILLED BALSAMIC VEGETABLES

Steps:

• In large nonmetal dish or resealable food-storage plastic bag, mix vegetables and dressing; turn to coat.
• Heat gas or charcoal grill. Remove vegetables from marinade. Place vegetables in grill basket (grill "wok"). Place on grill over medium-high heat. Cover grill; cook 10 to 15 minutes, stirring occasionally, until crisp-tender.
• Sprinkle with cheese and basil.

GRILLED VEGETABLES WITH BALSAMIC GLAZE

Steps:

• 1. Preheat grill or barbecue. Lightly coat a grill rack with non-stick cooking spray. 2. Combine capsicum, zucchini, onion and mushroom in a large bowl. Sprinkle with oil and oregano. Toss to coat. Place vegetables on the rack in a single layer 3. Grill or barbecue about 5 cm from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over; cook until done, about 5 minutes. 4. Arrange vegetables on a platter. Mix the balsamic vinegar, salt and pepper in a small bowl. Brush over vegetables. Serve warm or at room temperature.

GRILLED BALSAMIC VEGETABLES

Steps:

• Place zucchini and squash in a mixing bowl and drizzle with 1 tablespoons oil, and sprinkle with salt and black pepper and pepper flakes.
• Toss squash like salad until it is evenly coated.
• Place radicchio on top of squash and drizzle cut sides lightly with olive oil and balsamic, then toss vegetables again, adding a little more balsamic if needed.
• Skewer vegetables and grill for 8 minutes, turning frequently, or until vegetables are tender.
• Sprinkle lightly with Parmesan cheese before serving if desired.

BALSAMIC GRILLED VEGETABLES

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.