BALSAMIC GRILLED ZUCCHINI
Grilled zucchini is so tasty when you use fresh, firm, in-season zucchinis! The olive oil-balsamic marinade is superb.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat grill, or a grill pan, over medium-high heat. I like to use my George Foreman Grill.
- Trim the zucchini edges and slice it crosswise into ½-inch-thick rounds.
- In a small bowl, whisk together the olive oil, balsamic vinegar, kosher salt, black pepper and garlic powder.
- Brush the zucchini rounds with the mixture, on both sides. Set aside any remaining marinade.
- Grill the zucchini slices until just tender, 3-4 minutes on each side. In my dual contact George Foreman grill, I grill 3 minutes on the first side, then 2 more minutes on the second side.
- Brush the grilled zucchini slices with the remaining marinade and serve.
Nutrition Facts : ServingSize 0.3 recipe, Calories 106 kcal, Carbohydrate 6 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 2 g, Sugar 2 g
BALSAMIC GRILLED ZUCCHINI
A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.
Provided by LashGal
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for medium-low heat and lightly oil the grate.
- Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
- Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.
Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 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.
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
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 EGGPLANT
Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
- Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
- Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
- Pour the reserved marinade over the hot eggplant.
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- Slice the zucchini in half, lengthwise and then cut the pieces in half again. You will have 8 long slices about 1/2" thick. Place sliced zucchini in a gallon sized zippered plastic storage bag.
- In a small mixing bowl combine olive oil, balsamic vinegar, sugar, Italian seasoning, and fresh ground pepper to taste. Pour the dressing over the zucchini, seal the bag, and move it around to distribute the dressing well. Place the bag in the refrigerator for at least a 30 minutes and up to 4 hours.
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