Print

Balsamic Grilled Vegetables Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

A vibrant and flavorful recipe featuring assorted vegetables grilled to perfection with a homemade balsamic reduction glaze. This dish combines the sweetness of reduced balsamic vinegar with a hint of brown sugar, bringing out the natural flavors of the vegetables in an easy-to-make, healthy grilled meal perfect for outdoor cooking.

Ingredients

Vegetables

  • 6 cups assorted vegetables, chopped into large pieces (e.g., bell peppers, zucchini, mushrooms, onions, cherry tomatoes)

Balsamic Reduction

  • 2 cups balsamic vinegar
  • 1 teaspoon brown sugar
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the balsamic reduction: Add 2 cups of balsamic vinegar to a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and let it simmer gently for 10-15 minutes, or until the vinegar has thickened to a syrupy consistency.
  2. Season the reduction: Remove the saucepan from the heat. Stir in 1 teaspoon of brown sugar until completely dissolved, then add a pinch of salt and freshly ground black pepper to taste. Mix well to combine.
  3. Prepare the skewers: If using wooden skewers, soak them in water for 20-30 minutes to prevent burning. Thread the large pieces of assorted vegetables evenly onto the skewers. Using a pastry brush, generously coat the vegetables with the balsamic reduction glaze.
  4. Grill the vegetables: Preheat an outdoor grill to medium heat, approximately 350-400°F (175-205°C). Place the vegetable skewers on the grill and cook with the lid closed for about 15 minutes, turning occasionally and brushing with additional balsamic glaze if desired, until the vegetables are tender and slightly charred. Monitor cooking times closely as grill temperatures may vary.

Notes

  • Use a mix of robust vegetables like bell peppers, zucchini, onions, mushrooms, and cherry tomatoes for best flavor and texture.
  • Wooden skewers must be soaked to prevent burning on the grill.
  • The balsamic reduction can be made ahead and stored in the fridge for up to one week.
  • Watch the grill carefully to avoid burning the vegetables due to sugar in the glaze.
  • This recipe can be adapted for indoor grilling using a grill pan or broiler.

Find it online: https://cozyplatter.com/balsamic-grilled-vegetables-recipe/