Grilled Vegetables with Balsamic Vinegar are a simple yet elegant dish that highlights the natural flavors of fresh produce. The vegetables develop a beautiful smoky char on the grill, while balsamic vinegar adds a touch of tangy sweetness that ties everything together perfectly.
Grilled Vegetables:
This dish is incredibly versatile and works well as a side, a light main course, or even a topping for salads, pasta, and sandwiches. Healthy, colorful, and easy to prepare, grilled vegetables with balsamic vinegar are a staple for warm-weather meals and outdoor gatherings.
History:
Grilling vegetables has long been a tradition in Mediterranean and European cuisines, where fresh produce is often cooked over open flames. Balsamic vinegar, originating from Modena, Italy, has been used for centuries to enhance dishes with its rich, sweet-acidic flavor. Combining grilled vegetables with balsamic vinegar is a modern classic that blends rustic cooking with refined taste.
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Grilled Vegetables with Balsamic Vinegar
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 red onion, cut into wedges
- 1 cup mushrooms
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons balsamic vinegar or balsamic glaze
Instructions
- Preheat grill to medium-high heat.
- Toss vegetables with olive oil, salt, and pepper.
- Place vegetables on the grill or in a grill basket.
- Grill for 8–12 minutes, turning occasionally, until tender and lightly charred.
- Remove from grill and drizzle with balsamic vinegar.
- Toss gently and garnish with fresh herbs if desired.
- Serve warm or at room temperature.
Notes
- Use seasonal vegetables for best flavour.
- Cut vegetables evenly for even grilling.
- Balsamic glaze adds extra sweetness.
- Can be served warm or cold.
- Naturally gluten-free and vegan.
Tips for Grilled Vegetables:
- Marinate vegetables for 10 minutes for deeper flavor.
- Add cherry tomatoes at the end to prevent bursting.
- Sprinkle feta or Parmesan before serving.
- Use a grill pan if cooking indoors.
- Finish with lemon zest for brightness.
FAQs for Grilled Vegetables:
Q1: Can I make this dish without a grill?
Yes, use a grill pan or roast vegetables in the oven.
Q2: Which vegetables work best?
Zucchini, peppers, onions, mushrooms, and eggplant are ideal.
Q3: Can I prepare this ahead of time?
Yes, grill ahead and drizzle balsamic just before serving.
Q4: Is balsamic vinegar healthy?
Yes, when used in moderation it adds flavor without many calories.
Q5: Can I add protein?
Grilled tofu, halloumi, or chicken pair well.
Conclusion:
Grilled Vegetables with Balsamic Vinegar are a timeless, healthy dish that brings out the best in fresh produce. With smoky char, vibrant color, and tangy-sweet flavor, this recipe is an easy favorite for everyday meals and special occasions alike.