Grilled Mixed Vegetables with Balsamic-Garlic Basting Sauce and Italian Herbs Recipe

Name: Grilled Mixed Vegetables with Balsamic-Garlic Basting Sauce and Italian Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 1/4 cup balsamic vinegar; 3 tablespoons minced fresh Italian herbs, such as oregano, basil, marjoram and parsley leaves; 1 tablespoon minced garlic; 1 1/2 teaspoons salt; 3/4 teaspoon freshly ground black pepper; 1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into 1/4-inch thick slices; 2 large red onions, sliced crosswise into 1/3-inch thick slices, secured with toothpicks so that the rings stay together; 1 large eggplant, ends trimmed, sliced lengthwise into 1/3-inch thick slices; 1 large or 2 small bulbs fennel, sliced lengthwise into 1/4-inch wedges; Kosher or sea salt, for garnish, optional; 1/3 cup finely grated Parmigiano-Reggiano, for garnish, optional

Servings: persons

1 cup extra-virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons minced fresh Italian herbs, such as oregano, basil, marjoram and parsley leaves
1 tablespoon minced garlic
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into 1/4-inch thick slices
2 large red onions, sliced crosswise into 1/3-inch thick slices, secured with toothpicks so that the rings stay together
1 large eggplant, ends trimmed, sliced lengthwise into 1/3-inch thick slices
1 large or 2 small bulbs fennel, sliced lengthwise into 1/4-inch wedges
Kosher or sea salt, for garnish, optional
1/3 cup finely grated Parmigiano-Reggiano, for garnish, optional

1
Preheat a grill or grill pan to medium-high.
2
In a mixing bowl combine the olive oil, balsamic vinegar, herbs, garlic, salt and pepper and whisk to combine.
3
Lightly brush the zucchini slices on both sides with the olive oil mixture.
4
Place the zucchini slices on the grill and cook for 3 to 4 minutes per side, or until the slices are crisp-tender with nicely browned grill marks.
5
Transfer to a serving platter and sprinkle with the kosher salt, if using.
6
Repeat with the remaining vegetables, fitting as many on your grill as possible, and cooking until crisp tender.
7
Garnish with Parmigiano-Reggiano, if desired.
8
Serve hot or warm.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, 3 tablespoons minced fresh Italian herbs, such as oregano, basil, marjoram and parsley leaves, 1 tablespoon minced garlic, and more.

Yes, Grilled Mixed Vegetables with Balsamic-Garlic Basting Sauce and Italian Herbs 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.

Grilled Mixed Vegetables with Balsamic-Garlic Basting Sauce and Italian Herbs

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