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Balsamic Marinated Grilled Vegetables

Balsamic Marinated Grilled Vegetables

You can grill different vegetables all spring, summer and fall so smart cooks have a few different marinades and try any combination of fresh, seasonal vegetables. Visit a Farmer's Market and be adventurous.
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Course: Side Dish
Cuisine: Canadian
Keyword: Balsamic Marinated Grilled Vegetables
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
Author: Cinde Little

Ingredients

BALSAMIC MARINADE

  • ¾ cup olive oil
  • 6 tablespoon balsamic vinegar
  • 3 tablespoon minced garlic
  • 2 teaspoon dried rosemary, crushed (or 2 tablespoon chopped fresh rosemary)

VEGETABLES

  • 1-2 green zucchini
  • 1-2 yellow zucchini
  • 1 long, thin eggplant (called Japanese, Chinese or Indian eggplant)
  • 1 red onion, cut into thick slices
  • 1 red pepper
  • 1 yellow or orange pepper

Instructions

BALSAMIC MARINADE

  • Combine marinade ingredients in a jar.

GRILLING VEGETABLES

  • Cut vegetables in large pieces for grilling. Shake marinade and brush over both sides of the vegetables. Set aside to marinate, 1-4 hours.
    Cut up Summer Squash ready to be grilled
  • Sprinkle vegetables with salt and pepper. Grill to desired doneness.
  • Grill peppers and onions 5-6 minutes per side. Grill zucchini and eggplant 2-3 minutes per side.

Notes

Marinade can be made in advance and used for weeks. Double or triple the recipe if you love it!
VEGETABLES - This is a versatile marinade that can be used on any vegetables. Try asparagus, corn on the cob (cut or whole), whole canned artichokes, cherry tomatoes, mushrooms or potatoes.