Get ready to sizzle up some scrumptiousness on your grill with our Balsamic Grilled Vegetables! This colorful medley is the perfect way to make the most of your garden's bounty or your latest farmers' market haul. With just a few simple ingredients and your trusty grill, you'll have a side dish that turns any meal into a festive occasion.
Why You'll Love Making grilled Veggies
- Delectably Charred Flavors: The high heat of the grill perfectly chars the veggies, highlighting their natural sweetness and adding a smoky note that can't be beaten.
- Robust Balsamic Glaze: The rich, tangy balsamic vinegar caramelizes beautifully on the grill, coating the vegetables in a glossy, flavorful glaze that makes every bite a delight.
- Versatility at Its Best: This recipe is incredibly flexible—use any combination of vegetables you love or have on hand to create your custom veggie feast!
Ingredients
- Zucchinis: These summer squash are mild and slightly sweet, with a high water content that makes them perfect for grilling as they take on a lovely soft texture and charred flavor.
- Red Bell Pepper: Adds a vibrant pop of color and a sweet, almost fruity flavor to the dish. When grilled, red bell peppers become tender and their natural sugars caramelize, intensifying their taste.
- Yellow Bell Pepper: Similar to red bell peppers, yellow bell peppers are slightly sweeter and less sharp. They add a beautiful contrast in color and a tender crunch.
- Red Onion: Known for its robust flavor, red onion softens on the grill, becoming sweet and mellow, which complements the balsamic glaze beautifully.
- Mushrooms: Button or cremini mushrooms are earthy with a meaty texture. They absorb flavors well and when grilled, their umami flavor is enhanced, making them taste even more delicious.
- Balsamic Vinegar: This dark, concentrated vinegar contributes a sweet, tart flavor that is perfect for marinating. It reduces into a beautiful glaze that coats the vegetables with a glossy, flavorful finish.
- Olive Oil: Helps to prevent sticking on the grill while adding richness, enhancing the mouthfeel and flavors of the vegetables.
- Garlic: Adds a punch of sharp, aromatic flavor that infuses the dish with depth and warmth.
- Italian Herbs: A blend of dried oregano, basil, and thyme, this herb mix brings a touch of Mediterranean flair, adding earthy and slightly peppery notes to the dish.
- Salt and Pepper: Basic seasonings that enhance the natural flavors of the vegetables and balance the sweetness of the balsamic vinegar.
- Fresh Herbs for Garnish: Optional but recommended, herbs like parsley or basil add a fresh, bright finish to the dish, enhancing its visual appeal and adding a burst of fresh flavor right before serving.
Variations
- Herb Infusion: Mix in fresh rosemary or thyme with the dried herbs for a more aromatic flavor.
- Mediterranean Style: Add slices of eggplant and some whole cherry tomatoes to the mix for a Mediterranean twist.
- Spicy Kick: Sprinkle chili flakes over the vegetables before grilling to add a bit of heat.
How To Cook Balsamic Grilled Vegetables
Step One: Chop zucchinis, red and yellow bell peppers, red onion, and mushrooms into bite-sized pieces and place them in a large bowl.
Step Two: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper.
Step Three: Pour the marinade over the chopped vegetables, tossing well to ensure they are evenly coated. Allow them to marinate for about 30 minutes to absorb the flavors fully.
Step Four: Heat a grill pan over medium-high heat. Arrange the marinated vegetables in a single layer, working in batches to avoid overcrowding. Grill for 3-4 minutes on each side or until tender and nicely charred, turning occasionally for even grilling. Serve warm as a flavorful side dish.
Expert Tips
- Prep for Success: Before grilling, toss your veggies in balsamic vinegar, olive oil, and herbs to ensure they're flavorful and moist.
- Avoid Small Cuts: Cut your vegetables into larger chunks to prevent them from slipping through the grill grates.
- Watch the Grill: Keep an eye on your veggies as they grill. Some might cook faster than others, so adjust their placement on the grill as needed for even cooking.
How to Store Grilled Veggies
- Refrigerate: Store cooled grilled vegetables in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the grilled vegetables on a baking sheet before transferring to a freezer bag; they'll last up to 2 months.
- Reheat: Reheat on the grill for a few minutes or in a hot skillet to bring back that fresh-grilled taste and texture.
what goes well with this recipe?
- Grilled Salmon: The richness of salmon pairs nicely with the lighter, tangy flavor of the grilled veggies.
- Herbed Rice Pilaf: Rice with herbs like parsley, thyme, or dill is a perfect, comforting side.
- Caprese Pasta: A pasta with mozzarella, tomatoes, and basil would be a great addition to balance the grilled flavors.
- Baba Ghanoush: A smoky eggplant dip that complements the charred veggies.
- Greek Salad: Fresh cucumber, tomato, feta, olives, and red onion make for a refreshing contrast to the grilled vegetables.
- Grilled Corn on the Cob: Sweet, smoky corn with a bit of butter and seasoning would add a perfect crunch to your meal.
Serving Suggestions
Balsamic Grilled Vegetables are a versatile side that pairs beautifully with a variety of main dishes. Here are some great options to consider:
- Citrus Butterfly Chicken: The bright, zesty flavors of citrus-marinated chicken complement the tangy sweetness of the balsamic glaze on the vegetables. The combination offers a delightful balance of flavors.
- Pulled Pork: The rich, smoky taste of pulled pork contrasts nicely with the light and tangy profile of the grilled vegetables. This pairing is perfect for a hearty meal that doesn't feel too heavy.
- Grilled Fish: Try serving these vegetables with a light, grilled fish like salmon or tilapia. The mild flavor of the fish allows the bold flavors of the vegetables to shine.
- Steak: A nicely grilled steak is a classic pairing. The robust flavors of the meat paired with the sweet and tangy vegetables create a satisfying, gourmet meal.
FAQ'S
Absolutely! Feel free to substitute with other vegetables such as eggplant, cherry tomatoes, or asparagus. The key is to choose veggies that will hold up well on the grill.
Marinating the vegetables for about 30 minutes is ideal as it allows them to absorb the flavors of the balsamic and herbs. If you’re short on time, even a brief 10-minute marinate can add flavor.
If you don’t have a grill, you can use a grill pan on the stove or roast the vegetables in the oven. The goal is to achieve a bit of char and caramelize the balsamic dressing, which can be done under a broiler or in a hot oven.
Balsamic Grilled Vegetables
Ingredients
- 2 Medium Zucchinis Cut Into Bite-Sized Pieces
- 1 Red Bell Pepper Cut Into Bite-Sized Pieces
- 1 Yellow Bell Pepper Cut Into Bite-Sized Pieces
- 1 Large Red Onion Cut Into Wedges
- 8 oz (225g) Mushrooms (Button Or Cremini), Halved
- ¼ Cup Balsamic Vinegar
- 2 tablespoon Olive Oil Plus More For Brushing If Needed
- 2 Cloves Garlic Minced
- 1 teaspoon Dried Italian Herbs Or A Mix Of Dried Oregano, Basil, And Thyme
- Salt and Pepper To Taste
- Fresh Herbs For Garnish Optional, Such As Parsley Or Basil
Instructions
- Cut the zucchinis, bell peppers, onion, and mushrooms into bite-sized pieces and put them in a big bowl.
- In a small bowl, mix balsamic vinegar, olive oil, garlic, Italian herbs, salt, and pepper.
- Pour the marinade over the veggies and toss them to coat. Let them sit for about 30 minutes to soak up the flavors.
- Heat a grill pan on medium-high. Place the veggies in a single layer (do this in batches if needed).
- Grill for 3-4 minutes on each side until they’re tender and a little charred. Serve warm!
Get ready to sizzle up some scrumptiousness on your grill with our Balsamic Grilled Vegetables!