Best 5 Grilled Vegetables With Balsamic Vinaigrette Recipes

Indulge in a symphony of flavors with our grilled vegetables, artfully prepared to bring out their natural sweetness and smokiness. This delectable dish features a medley of colorful vegetables, each charred to perfection and drizzled with a tantalizing balsamic vinaigrette. From the earthy notes of grilled portobello mushrooms to the vibrant sweetness of bell peppers and zucchini, every bite is a celebration of summer's bounty. Accompanying this grilled vegetable extravaganza are three tantalizing recipes that elevate the flavors even further. Discover the tangy delight of the balsamic vinaigrette, the creamy richness of the avocado crema, and the herbaceous freshness of the chimichurri sauce. Each recipe adds a unique dimension to the grilled vegetables, transforming them into a culinary masterpiece. Prepare to embark on a sensory journey as you explore these recipes and savor the symphony of flavors they offer.

Let's cook with our recipes!

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables image

Provided by Guy Fieri

Categories side-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups balsamic vinegar, preferably aged
1 tablespoons brown sugar
2 tablespoons honey
1/2 cup balsamic vinegar, preferably aged
1/4 cup extra-virgin olive oil
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 teaspoon granulated garlic
3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick
2 celery roots, trimmed and cut in 1/4-inch slices
3 large red onions, cut into rounds, 3/8-inch thick
2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick
4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick
Oil, for brushing grill

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.

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.

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables image

Lightly charred grilled vegetables will knock your socks off. The balsamic vinegar marinade makes the meal! Serve with your choice of seafood, chicken, or steak. Steamed rice completes your meal.

Provided by MJane

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

⅓ cup warm chicken broth
¼ cup balsamic vinegar
3 cloves garlic, finely minced, or more to taste
3 tablespoons olive oil
3 tablespoons chopped fresh basil
3 teaspoons chopped fresh oregano
½ teaspoon freshly ground black pepper
1 green bell pepper, cut into 1 1/2-inch pieces
1 yellow bell pepper, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces
1 medium zucchini, cut into 1/3-inch rounds
1 onion, cut into 2-inch pieces
15 medium mushrooms, halved
10 cloves garlic, peeled
½ pint grape tomatoes

Steps:

Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.
Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.
Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.
Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.
Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 20.1 g, Cholesterol 0.5 mg, Fat 10.9 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 118.9 mg, Sugar 8.7 g

GRILLED VEGETABLES WITH VINAIGRETTE

Grilled Vegetables With Vinaigrette image

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

Ingredients

1 tablespoon chopped garlic
3 tablespoons coarse grainy mustard
1 tablespoon honey
1/4 cup lemon juice
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 green onions, chopped
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, sliced
salt and pepper, to taste

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

Grilled Vegetables With Balsamic Vinaigrette image

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

Ingredients

1 1/2 teaspoons cornstarch
8 ounces chicken stock
4 ounces balsamic vinegar
4 ounces olive oil
1 tablespoon chopped basil
1/2 teaspoon salt
10 ounces yellow squash, cut lengthwise 1/4 inch
5 ounces vidalia onions, sliced 1/4 inch thick
5 ounces red peppers, cut into 1 x 2 inch pieces
5 ounces Belgian endive, quartered lengthwise
4 ounces shiitake mushrooms, stems removed
4 ounces asparagus

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.

Tips:

Choose fresh, seasonal vegetables. This will ensure that your grilled vegetables are flavorful and have the best texture.
Cut the vegetables into uniform sizes. This will help them cook evenly.
Toss the vegetables in olive oil, salt, and pepper before grilling. This will help them caramelize and develop a nice smoky flavor.
Grill the vegetables over medium-high heat. This will help them cook quickly and evenly.
Turn the vegetables frequently. This will prevent them from burning.
Remove the vegetables from the grill when they are tender and slightly charred.
Serve the grilled vegetables immediately, drizzled with balsamic vinaigrette.

Conclusion:

Grilled vegetables are a healthy and delicious side dish that can be enjoyed all summer long. With a little planning and preparation, you can easily grill vegetables at home that are just as good as anything you would find at a restaurant. So fire up your grill and get started!

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