Grilled Vegetables with Balsamic Vinegar

Grilled Vegetables with Balsamic Vinegar

26 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 10 m
Natasha
Recipe by  Natasha

“A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. 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.
  2. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
  3. 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.

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Reviews (26)

Rate This Recipe
lisacottn1
151

lisacottn1

This recipe is wonderfull. BTW if you can't make the recipe like it is printed first time around then don't get on here and give a review. Nobody wants to here what you would do so get over yourself.

GabeT
70

GabeT

Great recipe but I did change a few things. As we are only two of us, 8 servings was a bit much. Here is what I did: 1/4 cup olive oil, 1 tblsp each balsamic vinegar and soy sauce, 1 tspn brown sugar, pinch of salt and pepper, 2 zucchinis, half each green and red bell pepper, 2 cloves garlic, half a small onion and four mushrooms halved. Boiled five small potatoes, quartered. Pan fried potatoes in a tablespoon butter, added marinated vegetables and pan fried them for about 15 minutes on medium heat. At the ten minute point, I sprinkled a pinch of rosemary over the vegetables. Served with sirloin steak off the grill. This was a great recipe to start with but I just can't follow a recipe to the letter.

angelstray61
55

angelstray61

Yum!!! Made these this weekend and they were devoured. I threw all my leftover veggies in - carrots, squash, zucchini, broccoli, red onion chunks, green onions. Only change I made was to add a teaspoon of brown sugar. I marinated them for a couple of hours. My grill basket was a little too large for the veggies, so put some alum. foil down. Delish!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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