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 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
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 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
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
GRILLED VEGETABLES WITH BALSAMIC DRESSING
I had a similar dish in R.I. at Venda Ravioli on Federal Hill. Wonderful for the summer! They make the best ravioli and have a wonderful Italian market. They are online @ vendaravioli.com.
Provided by quotFoodThe Way To
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place all prepared vegetables in a large baking dish or roasting pan.
- Drizzle them with the olive oil, tossing gently to coat well.
- Season to taste with salt and pepper.
- On a prepared grill, with a hot side and a cold side, place the vegetables on the hot side.
- After just a few minutes, start to turn the vegetables, being careful they do not burn.
- If the fire is too hot, move the vegetables to the cooler side of the grill.
- As the vegetables finish cooking, move them from the grill to a serving platter.
- Cover the vegetables with a sheet of aluminum foil to keep warm.
- While the vegetables are cooking (or can be done ahead of time), bring the balsamic vinegar to a boil in a saucepan over medium-high heat.
- Allow vinegar to reduce to a thick syrup.
- When all vegetables are cooked, drizzle with the balsamic dressing.
Nutrition Facts : Calories 299.9, Fat 19.1, SaturatedFat 2.7, Sodium 78.4, Carbohydrate 31.7, Fiber 11, Sugar 15.3, Protein 6.9
GRILLED VEGETABLES WITH BALSAMIC VINAIGRETTE
This recipe is sure to become one of your favorites! It is an adaption from a recipe I made while attending a culinary boot camp in New York. The vinaigrette is used as a marinade in this recipe.
Provided by Jimijoe 43
Categories Vegetable
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
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