Grilled Vegetables With Balsamic Dressing Recipes

GRILLED VEGETABLES WITH BALSAMIC VINEGAR

Grilled Vegetables with Balsamic Vinegar image

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

Ingredients

½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

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

GRILLED VEGETABLES WITH BALSAMIC DRESSING

Grilled Vegetables With Balsamic Dressing image

I had a similar dish in R.I. at Venda Ravioli on Federal Hill. Wonderful for the summer! They make the best ravioli and have a wonderful Italian market. They are online @ vendaravioli.com.

Provided by quotFoodThe Way To

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

18 asparagus spears
6 carrots, trimmed and peeled
6 small zucchini, trimmed
6 small yellow squash, trimmed
2 large green bell peppers, cut into strips
2 large red bell peppers, cut into strips
2 large yellow onions, cut into thick slices
1 large eggplant, cut into 1/2-inch rounds
1/2 cup olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 cup balsamic vinegar

Steps:

Place all prepared vegetables in a large baking dish or roasting pan.
Drizzle them with the olive oil, tossing gently to coat well.
Season to taste with salt and pepper.
On a prepared grill, with a hot side and a cold side, place the vegetables on the hot side.
After just a few minutes, start to turn the vegetables, being careful they do not burn.
If the fire is too hot, move the vegetables to the cooler side of the grill.
As the vegetables finish cooking, move them from the grill to a serving platter.
Cover the vegetables with a sheet of aluminum foil to keep warm.
While the vegetables are cooking (or can be done ahead of time), bring the balsamic vinegar to a boil in a saucepan over medium-high heat.
Allow vinegar to reduce to a thick syrup.
When all vegetables are cooked, drizzle with the balsamic dressing.

Nutrition Facts : Calories 299.9, Fat 19.1, SaturatedFat 2.7, Sodium 78.4, Carbohydrate 31.7, Fiber 11, Sugar 15.3, Protein 6.9

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