Broiled Balsamic Vegetables with Lemon Parsley Rice

Name: Broiled Balsamic Vegetables with Lemon Parsley Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 2 Tbsp olive oil; 1/4 cup balsamic vinegar; 2 cloves garlic; 2 Tbsp brown sugar; 2 Tbsp soy sauce; 1 Tbsp Dijon mustard; black pepper; 8 oz. button mushrooms; 1 green bell pepper; 1 zucchini; 4 oz. grape tomatoes; 1 yellow onion; 1.5 cups long grain white rice; 2.5 cups water; 1 clove garlic; 1/2 tsp salt; 1/2 bunch parsley; 2 Tbsp olive oil; lemon

User Reviews

4.9

52 reviews

Excellent

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings
4 to 6 servings
Calories
45763 kcal
Course
Others
Cuisine
Vegetarian, Vegan

Broiled Balsamic Vegetables with Lemon Parsley Rice

Nancy Wheeler

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Broiled Balsamic Vegetables with Lemon Parsley Rice features a mix of mushrooms, bell pepper, zucchini, grape tomatoes, and onion marinated in a balsamic-based sauce before broiling. This vegetable medley has a sweet and tangy glaze complemented by a side of fluffy, garlicky rice enhanced with fresh lemon zest and parsley. The rice’s bright flavors balance the rich marinade on the vegetables, making a satisfying vegetarian main or side dish.

Description

This recipe includes a marinade made from olive oil, balsamic vinegar, minced garlic, brown sugar, soy sauce, Dijon mustard, and cracked black pepper. The vegetables are cut uniformly sized, marinated for 30 minutes, and then broiled to develop a caramelized edge while retaining some bite. The tomatoes remain whole to provide bursts of juice.

The rice is cooked with garlic and salt, then finished with fresh parsley and lemon zest to add freshness and brightness. The combination of acidic balsamic vegetables and lemon parsley rice creates a balanced flavor profile with tender cooked vegetables alongside aromatic rice.

This dish can be served as a wholesome vegetarian main course or a vibrant side to accompany proteins. The marinating step infuses the vegetables with tang and sweetness, while broiling intensifies their flavors and texture. The rice complements with a citrusy, herbaceous note.

Using jasmine or plain long grain white rice works well for this dish, and the marinated vegetables are best cooked soon after marinating for optimal flavor and texture.

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Ingredients

Servings

BALSAMIC MARINADE

2 Tbsp olive oil $0.24
1/4 cup balsamic vinegar $0.80
2 cloves garlic $0.16, minced
2 Tbsp brown sugar $0.04
2 Tbsp soy sauce $0.20
1 Tbsp Dijon mustard $0.12
black pepper $0.05, freshly cracked

VEGETABLES

8 oz. button mushrooms $1.59
1 green bell pepper $0.88
1 zucchini $1.32
4 oz. grape tomatoes $1.25
1 yellow onion $0.31, or red onion

LEMON PARSLEY RICE

1.5 cups long grain white rice $0.72
2.5 cups water $0.00
1 clove garlic $0.08, minced
1/2 tsp salt $0.03
1/2 bunch parsley $0.50, fresh
2 Tbsp olive oil $0.24
lemon $0.59, zest of one

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Instructions

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In a small bowl, stir together the ingredients for the balsamic marinade (olive oil, balsamic vinegar, garlic, brown sugar, soy sauce, Dijon, and some freshly cracked pepper).
Cut the mushrooms, bell pepper, zucchini, and onion into one-inch cubes, or as close to that size as possible. Leave the grape tomatoes whole. Place the vegetables in a gallon-sized zip top bag and pour the marinade over top. Massage the bag to mix the vegetables with the marinade. Let them marinate for 30 minutes at room temperature, flipping the bag occasionally to redistribute the marinade.
While the vegetables are marinating, begin the rice. Combine the uncooked rice, water, minced garlic, and salt in a medium pot. Place a lid on top and bring the pot up to a boil over high heat. As soon as it reaches a boil, turn the heat down to low and let the pot simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest for 5 more minutes, then fluff with a fork. Allow the rice to cool slightly.
While the rice is cooking, prepare the lemon parsley mix. Pull the leaves from about 1/2 bunch of parsley. Finely chop the leaves until they appear minced. Use a zester, microplane, or small-holed cheese grater to remove the zest from one lemon. Combine the minced parsley, about 1/2 Tbsp lemon zest, and olive oil in a small bowl.
When the rice has cooled just slightly, add the lemon parsley mix and fold gently until the rice is coated in parsley, lemon, and olive oil. Avoid vigorous stirring, as this can make the rice pasty.
Adjust the oven rack to the second position from the top and preheat the broiler on high. Cover a large baking sheet with parchment. Spread the marinated vegetables out over the surface of the baking sheet. If they do not cover the sheet in a single layer, use two baking sheets to avoid over crowding.
Broil the vegetables about 6-8 inches from the flame for 10 minutes, or until they achieve a subtle char on the edges. Every broiler is slightly different, so keep a close eye on them and turn the baking sheet as needed. For more even broiling, stir the vegetables half way through.
Fill each bowl with a scoop of lemon parsley rice and a pile of the broiled balsamic vegetables.