Balsamic Grilled Vegetables Recipe

Name: Balsamic Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups balsamic vinegar, preferably aged; 1 tablespoons brown sugar; 2 tablespoons honey; 1/2 cup balsamic vinegar, preferably aged; 1/4 cup extra-virgin olive oil; 1 tablespoon sea salt; 1 tablespoon freshly ground black pepper; 1 teaspoon granulated garlic; 3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick; 2 celery roots, trimmed and cut in 1/4-inch slices; 3 large red onions, cut into rounds, 3/8-inch thick; 2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick; 4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick; Oil, for brushing grill

Servings: persons

1 1/2 cups balsamic vinegar, preferably aged
1 tablespoons brown sugar
2 tablespoons honey
1/2 cup balsamic vinegar, preferably aged
1/4 cup extra-virgin olive oil
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 teaspoon granulated garlic
3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick
2 celery roots, trimmed and cut in 1/4-inch slices
3 large red onions, cut into rounds, 3/8-inch thick
2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick
4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick
Oil, for brushing grill

1
In a medium saute pan over medium heat, add vinegar, sugar, and honey.
2
Let simmer for 15 to 20 minutes or until reduced by half.
3
Keep warm for glazing on grill.
4
In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined.
5
Next, add the carrots, celery root and onions, remove excess air.
6
Allow to marinate for 30 minutes.
7
Then add the zucchini and squash and allow to marinate for 10 more minutes.
8
Preheat grill to medium-high.
9
Brush grill with oil.
10
Add onions, carrots and celery root.
11
Cook on both sides for 3 to 5 minutes brushing with balsamic glaze.
12
Mark and brown evenly on both sides.
13
Remove to holding pan and cover with aluminum foil.
14
Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown.
15
Remove to holding pan, and cover until service.
16
Drizzle veggies with remaining glaze and serve on a warm platter.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups balsamic vinegar, preferably aged, 1 tablespoons brown sugar, 2 tablespoons honey, 1/2 cup balsamic vinegar, preferably aged, and more.

Yes, Balsamic Grilled Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Grilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions