Balsamic Grilled Vegetables Recipe Is Delicious & Nutritious (8 Ingredients) by Ann Marie G. Halstead
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‘Tis the season for barbecues, potlucks and grilling! I consider myself lucky that my husband loves to grill. He has both a charcoal grill and a smoker and truly enjoys spending time outdoors cooking for friends and family. He’s a serious carnivore, though, so I have to remind him that there’s more to cuisine than burgers, steak and barbecue!
I personally love grilled vegetables. Among my favorites are eggplant and zucchini. Since I also love anything with balsamic vinegar, I can’t get enough of this grilled low-calorie vegetables recipe. The healthy recipe is simple, quick to make and versatile, too.
Not only are these grilled vegetables delicious, but they're also nutritious! Check out the health benefits of eggplant, the health benefits of zucchini and the health benefits of bell peppers.
If your favorite vegetables aren’t included below, go ahead and include them. Vegetables such as squash, mushrooms, tomatoes, onions and other peppers work well. If you ask me, all grilled vegetables make a nice side dish to a spring or summer dinner or get-together. Enjoy!
Cuisine: American
Prep Time: 15 minutes plus 45 minutes to marinate
Cook Time: 10 minutes
Total Time: 1 hour and 10 minutes
Servings: 8
Ingredients
- 1/2 cup olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 medium eggplants, cut into 1/2-inch slices
- 2 - 3 medium zucchini, cut into 1/2-inch slices
- 2 medium bell peppers, cut into 1/2-inch slices
Here’s how to make it:
- In a large mixing bowl, whisk olive oil, soy sauce, balsamic vinegar, salt and pepper. Add eggplant, zucchini and bell pepper slices to the balsamic vinegar mixture. Let it marinate for about 45 minutes. (I prefer sweet red bell peppers, but you can use green, orange or yellow. Whatever you like!)
- Preheat the grill to medium heat and lightly oil the cooking grate. Remove vegetables from the balsamic vinegar mixture, shaking off any excess marinade. (If you don't have an outdoor grill, use an indoor grill or a grill pan.)
- Grill vegetables on preheated grill until tender, about 10 to 15 minutes. Brush with extra marinade as they cook. Transfer the cooked vegetables to a serving dish and serve with the remaining marinade. Store the vegetables in an airtight container in the fridge for up to five days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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