Balsamic Herb Grilling Glaze Food

BALSAMIC-HERB GRILLING GLAZE

Balsamic-Herb Grilling Glaze image

A nice tasty glaze to use on meat, fish and chicken, and tempeh during grilling. Can also use it as a marinade. You can make this in advance up to a week and store in refrigerator; just warm to room temperature before using.

Provided by PalatablePastime

Categories Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

1/2 cup balsamic vinegar
1 1/2 ounces dry sherry
1 tablespoon honey
1/2 tablespoon extra virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
freshly ground black pepper, to taste

Steps:

Combine vinegar, wine, honey, oil, and half of the herbs in a small saucepan.
Heat to boiling; reduce heat and simmer 15 minutes.
Stir in remaining half of herbs; season to taste with freshly ground black pepper.
Allow to cool to room temperature.
Brush on meat or fish during last minutes of grilling.

Nutrition Facts : Calories 550.9, Fat 13.6, SaturatedFat 1.9, Sodium 65.7, Carbohydrate 81.8, Fiber 0.8, Sugar 73.3, Protein 1.9

BALSAMIC GLAZED CHICKEN WINGS

Balsamic Glazed Chicken Wings image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h35m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1/4 cup soy sauce
1/4 cup honey
1/3 cup balsamic vinegar
4 tablespoons Irvine Spices Cajun Blackening Spice
2 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
40 small chicken wings, wing tip removed and separated at joint

Steps:

In a mixing bowl, combine the soy sauce, honey, balsamic vinegar, blackening spice and rotisserie blend, mixing well. Add wings to mixture and let marinate for 1 hour.
Preheat oven to 375 degrees F. Arrange wings on a baking sheet and bake for 25 minutes, brushing the remaining marinade on the wings as they cook in order to create a glaze. Serve with your favorite dip and veggies.

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables image

Provided by Food Network

Categories side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps, gilled and peeled
3 green onions
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

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.

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