Balsamic Grilled Vegetables
User Reviews
5
Balsamic Grilled Vegetables
Description
The Balsamic Grilled Vegetables recipe combines sliced zucchini, red onion wedges, cubed bell pepper, halved mushrooms, and grape tomatoes, all soaked in a marinade of olive oil, balsamic vinegar, minced garlic, fresh rosemary, salt, and pepper. After marinating for at least 30 minutes, the vegetables cook on a grill set to medium heat, either in a basket or on skewers, until tender yet still holding their shape, typically 8-12 minutes. The balsamic vinegar provides a subtle acidity that complements the natural sweetness of the vegetables while the rosemary adds an aromatic earthiness.
The grilling process imparts a light smokiness and gently caramelizes the vegetable edges without over-softening them, preserving some bite and texture contrast among the varieties. This combination of marinated vegetables makes a colorful, flavorful accompaniment especially suited for warm-weather meals or barbecues.
Using a grill basket or mat prevents smaller pieces from falling through the grates, and the vegetables can be served immediately off the grill. Leftovers keep well refrigerated and can be reheated on the grill or under a broiler to restore some of the original crispness. This flexibility makes them a practical option for making ahead or for quick warming before serving.
Ingredients
- 1 small zucchini sliced ½" thick
- 1 red onion cut into wedges
- 1 bell pepper cubed
- 8 ounces mushrooms halved
- 1 cup grape tomatoes
Marinade
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 clove garlic minced
- 1 tablespoon rosemary chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Place all ingredients in a large bowl and toss to combine. Allow to marinate at least 30 minutes or up to 8 hours.
- Preheat grill to medium heat.
- Remove vegetables from marinade and place in a grilling basket or on a grill mat (or thread onto skewers).
- Grill 8-12 minutes or until cooked to desired doneness.
- Serve immediately.
Notes
- Cut vegetables large enough to avoid falling through grill grates or use a grill basket or mat.
- Add fresh herbs or your preferred seasonings to customize the marinade.
- Store leftover grilled vegetables in a covered container in the refrigerator for up to 4 days.
- Reheat leftovers on the grill or under the broiler until warmed through and slightly crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114 | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 499mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 55.4mg | 62% |
| Calcium | 18mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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