How do you grill vegetables with balsamic dressing?

Grill the vegetables first, then toss with the balsamic dressing while warm so they soak up the flavor.

Can I use balsamic vinegar for roasted vegetables?

Yes. It adds a sweet tang that works in both grilled and roasted dishes.

Should vegetables be marinated before grilling?

You can, but for this recipe, dressing them after grilling keeps them bright and flavorful.

What veggies taste good on the grill?

Zucchini, peppers, onions, mushrooms, asparagus, and eggplant are all excellent.

Balsamic Grilled Vegetables – Easy & Flavorful Summer Side

Name: Balsamic Grilled Vegetables – Easy & Flavorful Summer Side
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb zucchini, sliced lengthwise into shorter sticks; 1 lb bell peppers, sliced into wide strips; 1 large red or white onion, cut into 1/2-inch rounds; 2 tbsp olive oil (extra virgin); 2 tbsp balsamic vinegar; 2 garlic cloves, grated; 1 tsp salt; Ground black pepper, to taste; 1/3 cup Italian parsley or basil, finely chopped; Cooking spray

Description

Smoky, tender vegetables tossed in a tangy balsamic dressing. Ready in 20 minutes and perfect for summer grilling or meal prep.

Ingredients

Scale

1 lb zucchini, sliced lengthwise into shorter sticks

1 lb bell peppers, sliced into wide strips

1 large red or white onion, cut into 1/2-inch rounds

2 tbsp olive oil (extra virgin)

2 tbsp balsamic vinegar

2 garlic cloves, grated

1 tsp salt

Ground black pepper, to taste

1/3 cup Italian parsley or basil, finely chopped

Cooking spray

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Instructions

1. Whisk olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl; set aside.

2. Preheat grill on low heat and spray with cooking spray.

3. Arrange vegetables in a single layer on the grill; close lid and cook for 12 minutes, flipping once, until tender with grill marks. Cook longer for softer vegetables.

4. Transfer vegetables to a bowl. Pour dressing over them, sprinkle with herbs, and toss gently.

5. Serve hot, warm, or chilled with your choice of protein or grains.

Notes

Make ahead: Refrigerate vegetables and dressing separately for up to 3 days. Warm dressing jar in hot water to melt oil.

Cooking time may vary by grill type and condition.

Firm vegetables work best for grilling to achieve nice grill marks and texture.

Prep Time: 8 minutes
Cook Time: 12 minutes
Category: Summer Veggies Recipes
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 92
Sugar: 7
Sodium: 401
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 10
Fiber: 3
Protein: 2
Cholesterol: 0