Balsamic Marinated Grilled Vegetables

Grill different vegetables all spring, summer and fall to take advantage of the abundance of the season. Visit a Farmer's Market and be adventurous.

Course Side Dish

Cuisine Canadian

Keyword Balsamic Marinated Grilled Vegetables

Prep Time 20

Cook Time 10

Marinating Time 1

Total Time 1 30

Servings people

Calories 230kcal

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.
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 so you're ready.

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.

Nutrition