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 VEGETABLES WITH VINAIGRETTE
I got this from the DIY network website, and I'm saving it here to try soon! It looks like a great way to grill your veggies! Prep time includes time to cut up veggies.
Provided by Kree6528
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl.
- Add oil slowly, whisking constantly.
- Season with salt and pepper.
- To preparare the vegetables, cover them with vinaigrette and blend thoroughly.
- Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.
Nutrition Facts : Calories 329.9, Fat 28.1, SaturatedFat 3.9, Sodium 144.2, Carbohydrate 19.5, Fiber 3.4, Sugar 11.2, Protein 3.3
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.
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 VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
BALSAMIC GRILLED VEGETABLES
During the summer, we love to cook vegetables on the grill and these balsamic grilled veggies are fabulous! We did marinate them overnight and the veggies really absorbed all the goodness from the balsamic vinegar and soy sauce. The marinade is tangy with a hint of sweet flavor. When grilled, the charring enhances the flavors...
Provided by Susan Din
Categories Vegetables
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Cut all the veggies into approximately 1" chunks. Place them in a large bowl with a tight-fitting lid or a gallon resealable bag.
- 2. Measure marinade ingredients and pour over veggies. Marinate for at least 1 hour (even better when it's overnight).
- 3. Drain vegetables reserving liquid. Heat veggie pan/basket over grill until screaming hot. Add the drained marinated veggies and cook with the grill lid closed stirring after 3-4 minutes until tender-crisp with some charring. Remove to a serving bowl and sprinkle with some of the marinade, if desired.
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