Balsamic Grilled Vegetables are a staple in our house. This recipe can be made into so many quick weeknight meals. In this post, I’ve combined eggplant, zucchini, asparagus, and peppers. Today, I also added Asparagus to the grill for another recipe- Open Face Asparagus and Tomato Sandwich. You can grill Portabello mushrooms, Yellow Squash, thin sliced potatoes…anything that you like. Out of this combo, here are some recipes that you can make from a batch of Balsamic grilled vegetables. Don’t have a grill? Here’s an easy Balsamic Roasted Vegetables made in your oven.
How to use the balsamic grilled vegetables-3 ways below:
–Grilled Vegetable sandwiches with Asiago and pesto.
–Grilled Vegetable Rigatoni with Feta and Kalamata olives
–Grilled vegetable appetizer with whipped Za’atar Feta and crusty bread
HOW TO GRILL THE VEGETABLES
I start with a firm, medium sized eggplant. I tried to avoid buying an eggplant with bruising or markings as these seem to bruise easily and when you cut it open it will be brown. To be honest, I don’t know if it’s critical, I just don’t prefer it. Then I move on to some zucchini squash. You can use yellow squash as well. They work the same. Then I add peppers…I prefer red. You can use any other color…orange, yellow or green or a combo. Whatever makes your heart aflutter.
So I trim the eggplants stem, cut into lengthwise slices about 1/4 inch thick. Zucchini ? Same. I spray the vegetables with olive oil so they don’t stick to the grill and I leave the peppers as they are…I grill all of them together in one batch.
Heat your grill to medium heat..somewhere around 400 degrees. So once the grill is hot, arrange your vegetable slices on the grill. If you happen to cut some thicker slices, place those on the hottest area of your grill. The peppers? I place those on the top rack in the back of the grill. For the eggplant and squash, I keep an eye that I don’t burn them. So I keep turning and turning until they are starting to get tender. From there, I brush on the Balsamic vinegar/olive oil mixture. I turn a few more times doing the same. The peppers? They are the on the sidelines, roasting away. I also turn them, but not as frequently. I turn them as they char on their sides.
Be careful not to overcook the veggies because you want them to be tender to eat but have some firmness. Firm enough to handle and it doesn’t fall apart in your hands. Also, once the peppers are charred on all sides, remove from grill and place in a ziplock back. Zip it up and let the steam work its magic. I let the peppers cool enough to handle. Once they are cooled off, take them out of the bag and peel the charred skin. What you will be left with is just Pepper love …tender roasted peppers. I typically, remove the stem, charred skin and seeds. I cut them into strips that are good for me and whatever I’m planning. You can cut them up in any way that you would like for whatever purpose you desire.
And voila!
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Balsamic Grilled Vegetables
Ingredients
- 1 Eggplant medium
- 2 Zucchini medium to large
- 2 Red Peppers Whole
For Balsamic olive oil mixture
- 4 tbsp olive oil extra virgin
- 3 tbsp balsamic vinegar
- 1 tsp salt kosher
- .5 tsp pepper
- 1 clove garlic minced
- 1 tsp italian seasoning dry
Instructions
- I start with a firm, medium sized eggplant. I tried to avoid buying an eggplant with bruising or markings as these seem to bruise easily and when you cut it open it will be brown. To be honest, I don't know if it's critical, I just don't prefer it. Then I move on to some zucchini squash. You can use yellow squash as well. They work the same. Then I add peppers…I prefer red. You can use any other color…orange, yellow or green or a combo. Whatever makes your heart aflutter. So I trim the eggplants stem, cut into lengthwise slices about 1/4 inch thick. Zucchini ? Same. I spray the vegetables with olive oil so they don't stick to the grill and I leave the peppers as they are…I grill all of them together in one batch. Before you start grilling, make sure you have the Balsamic olive oil mixture ready to go. The vegetables will start cooking quickly. Mix Olive oil, Vinegar, salt, pepper, garlic and seasoning in small bowl. Whisk until mixed.Heat your grill to medium heat..somewhere around 400 degrees. Once hot, arrange your vegetable slices on the grill. If you happen to cut some thicker slices, place those on the hottest area of your grill. The peppers? I place those on the top rack in the back of the grill. For the eggplant and squash, I keep an eye that I don't burn them. I keep turning and turning until they are starting to get tender. From there, I brush on the Balsamic vinegar olive oil mixture. I turn a few more times doing the same. The peppers? They are the on the sidelines, roasting away. I also turn them, but not as frequently. I turn them as they char on their sides. Be careful not to overcook the veggies. You want them to be tender to eat but have some firmness. Firm enough to handle and it doesn't fall apart in your hands. Also, once the peppers are charred on all sides, remove from grill and place in a ziplock back. Zip it up and let the steam work its magic. I let the peppers cool enough to handle. Once they are cooled off, take them out of the bag and peel the charred skin. What you will be left with is just Pepper love …tender roasted peppers. I typically, remove the stem, charred skin and seeds. I cut them into strips that are good for me and whatever I'm planning. You can cut them up in any way that you would like for whatever purpose you desire.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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