Grilled Balsamic Vegetables: A Flavorful Summer Recipe

Grilled Balsamic Vegetables: the quintessential summer side dish that will elevate any barbecue! Imagine sinking your teeth into tender, slightly charred vegetables, bursting with a sweet and tangy balsamic glaze. This isn’t just a recipe; it’s an experience, a celebration of fresh, seasonal produce at its finest.

The art of grilling vegetables dates back centuries, with cultures around the world utilizing open flames to enhance the natural flavors of their harvest. Balsamic vinegar, originating in Modena, Italy, adds a touch of sophistication and depth, transforming simple vegetables into a gourmet delight. The combination is a testament to how simple ingredients, when treated with care, can create something truly extraordinary.

What makes grilled balsamic vegetables so irresistible? It’s the perfect balance of flavors and textures. The slight char from the grill provides a smoky depth, while the balsamic glaze adds a sweet and tangy counterpoint. People love this dish because it’s incredibly versatile, complementing everything from grilled chicken and fish to hearty steaks. Plus, it’s a relatively healthy and easy way to get your daily dose of vegetables. So, fire up your grill and get ready to experience the magic of perfectly grilled vegetables!

Ingredients:

• 1 large red bell pepper, seeded and quartered
• 1 large yellow bell pepper, seeded and quartered
• 1 large orange bell pepper, seeded and quartered
• 1 large zucchini, cut into 1/2-inch thick rounds
• 1 large yellow squash, cut into 1/2-inch thick rounds
• 1 red onion, cut into 1/2-inch thick wedges
• 1 pint cherry tomatoes
• 8 ounces cremini mushrooms, halved or quartered if large
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil, extra virgin
• 2 cloves garlic, minced
• 1 tablespoon dried Italian herbs
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Fresh basil leaves, for garnish (optional)
• Feta cheese, crumbled, for garnish (optional)

Preparing the Balsamic Marinade

Okay, let’s get started with the heart of this recipe – the balsamic marinade! This is what’s going to infuse all those veggies with incredible flavor. Trust me, it’s super easy to whip up.

1. Combine the balsamic vinegar and olive oil: In a medium-sized bowl, whisk together the 1/2 cup of balsamic vinegar and 1/4 cup of extra virgin olive oil. Make sure they’re nicely emulsified – you want a smooth, even mixture.
2. Add the garlic and herbs: Now, toss in the 2 cloves of minced garlic and the 1 tablespoon of dried Italian herbs. The garlic adds a pungent kick, and the Italian herbs bring a lovely aromatic complexity.
3. Season with salt and pepper: Season the marinade with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remember, you can always adjust the seasoning later to your liking, so don’t be afraid to taste it and add more if needed.
4. Whisk it all together: Give everything a good whisk until all the ingredients are well combined. The marinade should look glossy and smell absolutely divine!

Marinating the Vegetables

Now comes the fun part – coating those beautiful veggies in our flavorful balsamic marinade! This step is crucial for ensuring that each bite is bursting with deliciousness.

1. Prepare the vegetables: Make sure all your vegetables are washed and cut according to the ingredient list. The bell peppers should be seeded and quartered, the zucchini and yellow squash cut into 1/2-inch thick rounds, the red onion cut into 1/2-inch thick wedges, the cherry tomatoes left whole, and the cremini mushrooms halved or quartered if they’re large.
2. Combine vegetables and marinade: In a large bowl (or a large resealable plastic bag), combine all the prepared vegetables. Pour the balsamic marinade over the vegetables, ensuring that everything is evenly coated.
3. Toss to coat: Gently toss the vegetables with the marinade, making sure that every piece is well coated. You can use your hands (clean, of course!) or a couple of large spoons to do this.
4. Marinate for at least 30 minutes: Cover the bowl (or seal the plastic bag) and let the vegetables marinate in the refrigerator for at least 30 minutes. For even better flavor, you can marinate them for up to 2 hours. The longer they marinate, the more flavorful they’ll become!
5. Optional: If using a plastic bag, turn the bag occasionally to ensure even marinating.

Grilling the Vegetables

Alright, it’s grilling time! This is where the magic happens, and those marinated veggies transform into smoky, caramelized perfection. Get your grill nice and hot, and let’s get started!

1. Preheat the grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grates are clean and lightly oiled to prevent the vegetables from sticking.
2. Arrange the vegetables on the grill: Carefully arrange the marinated vegetables on the preheated grill. Try to spread them out in a single layer, so they cook evenly. You might need to grill them in batches, depending on the size of your grill.
3. Grill the vegetables: Grill the vegetables for about 8-10 minutes per side, or until they are tender and slightly charred. The exact cooking time will depend on the thickness of the vegetables and the heat of your grill.
4. Turn the vegetables: Use tongs to carefully turn the vegetables halfway through the grilling process. This will ensure that they cook evenly on both sides.
5. Watch for burning: Keep a close eye on the vegetables while they’re grilling, and move them to a cooler part of the grill if they start to burn. The balsamic marinade can caramelize quickly, so you want to make sure they don’t get too dark.
6. Check for doneness: The vegetables are done when they are tender and slightly charred. You should be able to easily pierce them with a fork.
7. Remove from the grill: Once the vegetables are cooked through, carefully remove them from the grill and place them on a platter.

Serving and Garnishing

Almost there! Now it’s time to plate up those gorgeous grilled balsamic vegetables and add the finishing touches. This is where you can really get creative and make them look extra special.

1. Arrange the vegetables on a platter: Arrange the grilled vegetables on a serving platter. You can arrange them in a colorful and visually appealing way, mixing and matching the different vegetables.
2. Drizzle with remaining marinade (optional): If you have any leftover balsamic marinade, you can drizzle it over the grilled vegetables for extra flavor.
3. Garnish with fresh basil: Sprinkle the grilled vegetables with fresh basil leaves for a pop of color and a burst of fresh flavor. The basil complements the balsamic vinegar beautifully.
4. Add crumbled feta cheese (optional): If you like, you can sprinkle the grilled vegetables with crumbled feta cheese. The salty, tangy feta adds a delicious contrast to the sweet and savory vegetables.
5. Serve immediately: Serve the grilled balsamic vegetables immediately while they’re still warm. They’re delicious on their own as a side dish, or you can serve them over pasta, rice, or quinoa.

Tips and Variations

Want to take your grilled balsamic vegetables to the next level? Here are a few tips and variations to try:

• Add other vegetables: Feel free to add other vegetables to the mix, such as asparagus, eggplant, or portobello mushrooms. Just make sure to adjust the cooking time accordingly.
• Use a different marinade: If you’re not a fan of balsamic vinegar, you can use a different marinade, such as a lemon-herb marinade or a honey-garlic marinade.
• Add a touch of heat: For a little kick, add a pinch of red pepper flakes to the marinade.
• Grill in a grill basket: If you’re worried about the vegetables falling through the grill grates, you can grill them in a grill basket.
• Serve with a dipping sauce: Serve the grilled vegetables with a dipping sauce, such as a creamy garlic aioli or a balsamic glaze.
• Make it a meal: Add grilled chicken, shrimp, or tofu to the grilled vegetables to make it a complete meal.
• Marinate overnight: For an even deeper flavor, marinate the vegetables overnight in the refrigerator.
• Use a cast iron grill pan: If you don’t have an outdoor grill, you can use a cast iron grill pan on your stovetop.
• Add some sweetness: A touch of honey or maple syrup to the marinade can enhance the sweetness of the vegetables.
• Experiment with herbs: Try different herbs like rosemary, thyme, or oregano in the marinade for a unique flavor profile.

Storing Leftovers

If you happen to have any leftover grilled balsamic vegetables (which is unlikely, because they’re so delicious!), here’s how to store them:

• Cool completely: Let the grilled vegetables cool completely before storing them.
• Store in an airtight container: Transfer the cooled vegetables to an airtight container.
• Refrigerate: Store the container in the refrigerator for up to 3-4 days.
• Reheating: To reheat the grilled vegetables, you can microwave them, bake them in the oven, or sauté them in a pan. They’re also delicious cold in

  

  Conclusion:

  So there you have it! I truly believe this recipe for Grilled Balsamic Vegetables is a must-try this season. The combination of smoky char from the grill, the tangy sweetness of the balsamic marinade, and the vibrant flavors of fresh vegetables creates a symphony of tastes that’s simply irresistible. It’s healthy, it’s delicious, and it’s incredibly versatile – what more could you ask for?

  But beyond just tasting amazing, this recipe is also incredibly easy to adapt to your own preferences and what you have on hand. Don’t have zucchini? No problem, use yellow squash! Not a fan of bell peppers? Try adding some eggplant or mushrooms instead. The possibilities are truly endless. The key is to choose vegetables that grill well and can stand up to the balsamic marinade. Think about adding some red onion wedges for a sweeter, caramelized flavor, or even some grilled halloumi cheese for a salty, savory counterpoint.

  Serving Suggestions and Variations:

  These grilled balsamic vegetables are fantastic as a side dish to grilled chicken, fish, or steak. They also make a wonderful addition to salads, pasta dishes, or even as a topping for bruschetta. For a complete vegetarian meal, try serving them over quinoa or couscous with a sprinkle of feta cheese and fresh herbs.

  Here are a few more ideas to get your creative juices flowing:

  • Mediterranean Twist: Add some Kalamata olives, sun-dried tomatoes, and crumbled feta cheese for a Mediterranean-inspired flavor.
  • Spicy Kick: Add a pinch of red pepper flakes to the marinade for a little heat.
  • Herbaceous Delight: Experiment with different herbs like rosemary, thyme, or oregano to customize the flavor profile.
  • Grilled Vegetable Skewers: Thread the marinated vegetables onto skewers for a fun and easy presentation.
  • Balsamic Glaze Drizzle: For an extra touch of sweetness and visual appeal, drizzle a balsamic glaze over the grilled vegetables before serving. You can easily make your own by simmering balsamic vinegar over low heat until it thickens into a syrupy consistency.

  I’ve found that the best way to enjoy these Grilled Balsamic Vegetables is fresh off the grill, while they’re still warm and slightly charred. But they’re also delicious cold or at room temperature, making them a great option for picnics, potlucks, or meal prepping. You can even chop them up and add them to omelets or frittatas for a flavorful breakfast or brunch.

  I’m so excited for you to try this recipe and experience the deliciousness for yourself! I’m confident that it will become a new favorite in your household. Don’t be afraid to experiment with different vegetables and flavor combinations to create your own unique version.

  And most importantly, I’d love to hear about your experience! Once you’ve made this recipe, please come back and leave a comment below. Let me know what vegetables you used, what variations you tried, and how much you enjoyed it. Your feedback is invaluable and helps me to create even better recipes in the future. Share your photos on social media too, and tag me so I can see your culinary creations! Happy grilling!

  I hope you enjoy this recipe for Grilled Balsamic Vegetables as much as I do. It’s a simple, healthy, and delicious way to enjoy the bounty of summer. Happy cooking!

  ---

  Grilled Balsamic Vegetables: A Flavorful Summer Recipe

  A colorful and flavorful medley of grilled vegetables marinated in a tangy balsamic dressing. Perfect as a side dish or light meal!

  Prep Time15 minutes

  Cook Time20 minutes

  Total Time35 minutes

  Category: Appetizer

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 1 large red bell pepper, seeded and quartered
  • 1 large yellow bell pepper, seeded and quartered
  • 1 large orange bell pepper, seeded and quartered
  • 1 large zucchini, cut into 1/2-inch thick rounds
  • 1 large yellow squash, cut into 1/2-inch thick rounds
  • 1 red onion, cut into 1/2-inch thick wedges
  • 1 pint cherry tomatoes
  • 8 ounces cremini mushrooms, halved or quartered if large
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil, extra virgin
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh basil leaves, for garnish (optional)
  • Feta cheese, crumbled, for garnish (optional)

  Instructions

  1. Prepare the Balsamic Marinade: In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper.
  2. Marinate the Vegetables: In a large bowl or resealable bag, combine all prepared vegetables. Pour the balsamic marinade over the vegetables, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours, turning occasionally.
  3. Preheat the Grill: Preheat your grill to medium-high heat (375-450°F or 190-230°C). Make sure the grates are clean and lightly oiled.
  4. Grill the Vegetables: Carefully arrange the marinated vegetables on the preheated grill in a single layer. Grill for about 8-10 minutes per side, or until tender and slightly charred, turning halfway through. Watch closely to prevent burning.
  5. Serve and Garnish: Arrange the grilled vegetables on a serving platter. Drizzle with any remaining marinade (optional). Garnish with fresh basil leaves and crumbled feta cheese (optional). Serve immediately.

  Notes

  • Vegetable Variations: Feel free to add other vegetables like asparagus, eggplant, or portobello mushrooms.
  • Marinade Variations: Experiment with lemon-herb or honey-garlic marinades.
  • Spice it Up: Add a pinch of red pepper flakes to the marinade for a little heat.
  • Grill Basket: Use a grill basket to prevent vegetables from falling through the grates.
  • Dipping Sauce: Serve with a creamy garlic aioli or balsamic glaze.
  • Make it a Meal: Add grilled chicken, shrimp, or tofu.
  • Overnight Marinating: Marinate overnight for deeper flavor.
  • Cast Iron Grill Pan: Use a cast iron grill pan on the stovetop if you don’t have an outdoor grill.
  • Add Sweetness: A touch of honey or maple syrup to the marinade can enhance the sweetness of the vegetables.
  • Experiment with Herbs: Try different herbs like rosemary, thyme, or oregano in the marinade for a unique flavor profile.
  • Storing Leftovers: Cool completely, store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or sauté in a pan.