Grilled Balsamic Vegetables Recipes

Steps:

• Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
• Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

Steps:

• In large nonmetal dish or resealable food-storage plastic bag, mix vegetables and dressing; turn to coat.
• Heat gas or charcoal grill. Remove vegetables from marinade. Place vegetables in grill basket (grill "wok"). Place on grill over medium-high heat. Cover grill; cook 10 to 15 minutes, stirring occasionally, until crisp-tender.
• Sprinkle with cheese and basil.

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.

Steps:

• Place zucchini and squash in a mixing bowl and drizzle with 1 tablespoons oil, and sprinkle with salt and black pepper and pepper flakes.
• Toss squash like salad until it is evenly coated.
• Place radicchio on top of squash and drizzle cut sides lightly with olive oil and balsamic, then toss vegetables again, adding a little more balsamic if needed.
• Skewer vegetables and grill for 8 minutes, turning frequently, or until vegetables are tender.
• Sprinkle lightly with Parmesan cheese before serving if desired.

Steps:

• Preheat grill to medium-low.
• Arrange sweet potatoes and zucchini in a Reynold's Hot Bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini.
• Place onions on top.
• In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
• Sprinkle vegetables with sage, salt, and pepper.
• Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill.
• Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
• The Hot Bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.

Steps:

• 1. Cut all the veggies into approximately 1" chunks. Place them in a large bowl with a tight-fitting lid or a gallon resealable bag.
• 2. Measure marinade ingredients and pour over veggies. Marinate for at least 1 hour (even better when it's overnight).
• 3. Drain vegetables reserving liquid. Heat veggie pan/basket over grill until screaming hot. Add the drained marinated veggies and cook with the grill lid closed stirring after 3-4 minutes until tender-crisp with some charring. Remove to a serving bowl and sprinkle with some of the marinade, if desired.