Grilled Vegetables With Balsamic Vinaigrette Recipe

Name: Grilled Vegetables With Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons cornstarch; 8 ounces chicken stock; 4 ounces balsamic vinegar; 4 ounces olive oil; 1 tablespoon chopped basil; 1/2 teaspoon salt; 10 ounces yellow squash, cut lengthwise 1/4 inch; 5 ounces vidalia onions, sliced 1/4 inch thick; 5 ounces red peppers, cut into 1 x 2 inch pieces; 5 ounces Belgian endive, quartered lengthwise; 4 ounces shiitake mushrooms, stems removed; 4 ounces asparagus

Servings: persons

1 1/2 teaspoons cornstarch
8 ounces chicken stock
4 ounces balsamic vinegar
4 ounces olive oil
1 tablespoon chopped basil
1/2 teaspoon salt
10 ounces yellow squash, cut lengthwise 1/4 inch
5 ounces vidalia onions, sliced 1/4 inch thick
5 ounces red peppers, cut into 1 x 2 inch pieces
5 ounces Belgian endive, quartered lengthwise
4 ounces shiitake mushrooms, stems removed
4 ounces asparagus

1
Combine the cornstarch with just enough chicken broth to mix together.
2
Bring the remaining stock to a boil then add the cornstarch mixture.
3
Return to a boil and stir until the stock thickens.
4
Remove from the heat and stir in the vinegar.
5
Let it cool completely.
6
Whisk in the olive oil.
7
Add the basil and salt.
8
Put vegetables in a bowl.
9
Pour vinaigrette over and toss.
10
Marinade for at least 30 minutes.
11
Grill vegetables until tender, slightly blackened.

394

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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 1/2 teaspoons cornstarch, 8 ounces chicken stock, 4 ounces balsamic vinegar, 4 ounces olive oil, and more.

Yes, Grilled Vegetables With Balsamic Vinaigrette falls under the Salads 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.

That's it — enjoy your meal!

Grilled Vegetables With Balsamic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions