Balsamicherbgrillingglaze Recipes

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BALSAMIC-HERB GRILLING GLAZE



Balsamic-Herb Grilling Glaze image

A nice tasty glaze to use on meat, fish and chicken, and tempeh during grilling. Can also use it as a marinade. You can make this in advance up to a week and store in refrigerator; just warm to room temperature before using.

Provided by PalatablePastime

Categories     Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

1/2 cup balsamic vinegar
1 1/2 ounces dry sherry
1 tablespoon honey
1/2 tablespoon extra virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
freshly ground black pepper, to taste

Steps:

  • Combine vinegar, wine, honey, oil, and half of the herbs in a small saucepan.
  • Heat to boiling; reduce heat and simmer 15 minutes.
  • Stir in remaining half of herbs; season to taste with freshly ground black pepper.
  • Allow to cool to room temperature.
  • Brush on meat or fish during last minutes of grilling.

Nutrition Facts : Calories 550.9, Fat 13.6, SaturatedFat 1.9, Sodium 65.7, Carbohydrate 81.8, Fiber 0.8, Sugar 73.3, Protein 1.9

BALSAMIC GRILLED VEGETABLES



Balsamic Grilled Vegetables image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 13

1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps, gilled and peeled
3 green onions
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

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



Balsamic Grilled Vegetables image

Provided by Guy Fieri

Categories     side-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 14

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 GLAZE



Balsamic Glaze image

This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.

Provided by Sally J.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 2

2 cups balsamic vinegar
½ cup brown sugar

Steps:

  • Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g

BALSAMIC GLAZE



Balsamic glaze image

Make your own balsamic glaze to add to salads. It's easy to make and is lovely drizzled over a caprese salad with tomatoes, basil and mozzarella

Provided by Anna Glover

Categories     Condiment

Time 7m

Yield Makes 40ml (6 servings)

Number Of Ingredients 2

100ml balsamic vinegar
2 tsp caster sugar

Steps:

  • Mix the vinegar and sugar in a small pan over a low heat and simmer for 4-6 mins until thickened and glossy. Leave to cool (it will thicken as it cools), then transfer to an airtight jar. Will keep for up to 2 weeks. Drizzle over a caprese or green salad.

Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium

BALSAMIC GRILLED VEGETABLES



Balsamic Grilled Vegetables 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

Time 1h5m

Yield 4

Number Of Ingredients 15

⅓ 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, Carbohydrate 20.1 g, Cholesterol 0.5 mg, Fat 10.9 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 118.9 mg, Sugar 8.7 g

EASY BALSAMIC GLAZE



Easy Balsamic Glaze image

Enhance some of your favorite dishes with this Easy Balsamic Glaze recipe. This Easy Balsamic Glaze refrigerates well for extended use and tastes delicious on a wide variety of meat dishes and vegetable dishes.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings, 1 Tbsp. each

Number Of Ingredients 1

1 bottle (12 oz.) HEINZ Balsamic Vinegar

Steps:

  • Bring vinegar to boil in small saucepan on medium heat. Simmer on low heat 20 to 25 min. or until mixture is reduced by half and is thick and syrupy, stirring frequently.
  • Cool completely before using as desired.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRILLED BALSAMIC VEGETABLES



Grilled Balsamic Vegetables image

You can substitute other vegetables for some or all of the vegetables in this (using mushrooms is an example). The technique stays the same.

Provided by PalatablePastime

Categories     Vegetable

Time 2h46m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 medium zucchini, roll cut
1 summer squash, roll cut
1 piece radicchio, cut into fourths, core left intact
1/2 pint cherry tomatoes or 1/2 pint grape tomatoes
2 tablespoons olive oil
1 -2 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 pinch red pepper flakes
1 -2 tablespoon freshly grated parmesan cheese (optional)

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.

Nutrition Facts : Calories 166.2, Fat 14.1, SaturatedFat 2, Sodium 888.1, Carbohydrate 9.9, Fiber 3.2, Sugar 5.8, Protein 3.1

BALSAMIC VINEGAR GLAZE



Balsamic Vinegar Glaze image

Found this from google not to long ago. Delicious as a topping on a nice steak with some gorgonzola cheese sprinkled on top.

Provided by easpurk

Categories     Sauces

Time 17m

Yield 2 serving(s)

Number Of Ingredients 2

1 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

  • Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

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