Grilled Vegetables With Balsamic Dressing Recipe

Name: Grilled Vegetables With Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 asparagus spears; 6 carrots, trimmed and peeled; 6 small zucchini, trimmed; 6 small yellow squash, trimmed; 2 large green bell peppers, cut into strips; 2 large red bell peppers, cut into strips; 2 large yellow onions, cut into thick slices; 1 large eggplant, cut into 1/2-inch rounds; ½ cup olive oil; kosher salt, to taste; fresh ground black pepper, to taste; 1 cup balsamic vinegar

Servings: persons

18 asparagus spears
6 carrots, trimmed and peeled
6 small zucchini, trimmed
6 small yellow squash, trimmed
2 large green bell peppers, cut into strips
2 large red bell peppers, cut into strips
2 large yellow onions, cut into thick slices
1 large eggplant, cut into 1/2-inch rounds
½ cup olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 cup balsamic vinegar

1
Place all prepared vegetables in a large baking dish or roasting pan.
2
Drizzle them with the olive oil, tossing gently to coat well.
3
Season to taste with salt and pepper.
4
On a prepared grill, with a hot side and a cold side, place the vegetables on the hot side.
5
After just a few minutes, start to turn the vegetables, being careful they do not burn.
6
If the fire is too hot, move the vegetables to the cooler side of the grill.
7
As the vegetables finish cooking, move them from the grill to a serving platter.
8
Cover the vegetables with a sheet of aluminum foil to keep warm.
9
While the vegetables are cooking (or can be done ahead of time), bring the balsamic vinegar to a boil in a saucepan over medium-high heat.
10
Allow vinegar to reduce to a thick syrup.
11
When all vegetables are cooked, drizzle with the balsamic dressing.

500

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: 18 asparagus spears, 6 carrots, trimmed and peeled, 6 small zucchini, trimmed, 6 small yellow squash, trimmed, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables With Balsamic Dressing

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