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.
GRILLED VEGETABLES WITH BALSAMIC VINEGAR
A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.
Provided by Natasha
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g
BALSAMIC GRILLED VEGETABLES
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
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
BALSAMIC GRILLED VEGETABLES
Provided by Guy Fieri
Categories side-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
GRILLED BALSAMIC VEGETABLES
This grilled dish, made with sweet potatoes and zucchini, gets its wonderful flavor from balsamic vinegar. It's easy to cook because you just pop it all into a foil packet. The amounts of vegetables can easily be increased for more people, since it has plenty of juice. I also enjoy making this with regular potatoes! This was created for RSC #6.
Provided by Kree6528
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 108.3, Fat 3.8, SaturatedFat 0.6, Sodium 27.7, Carbohydrate 17.9, Fiber 2.5, Sugar 10.1, Protein 1.9
GRILLED BALSAMIC VEGETABLES
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
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
GRILLED BALSAMIC VEGETABLES
Enjoy the great outdoors! While you have the grill going for your meat, cook this savory dish alongside and your meal is complete.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 7
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 4 g, TransFat 0 g
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