Best Balsamic Marinade For Grilled Vegetables Recipes

BALSAMIC GRILLED VEGETABLES

Steps:

• In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.
• In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.
• Preheat grill to medium-high.
• Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.
• Drizzle veggies with remaining glaze and serve on a warm platter.

BALSAMIC GRILLED VEGETABLES

Steps:

• Place all ingredients in a large bowl and toss to combine. Allow to marinate at least 30 minutes or up to 8 hours.
• Preheat grill to medium heat.
• Remove vegetables from marinade and place in a grilling basket or on a grill mat (or thread onto skewers).
• Grill 8-12 minutes or until cooked to desired doneness.
• Serve immediately.

BEST BALSAMIC MARINADE FOR GRILLED VEGETABLES

Steps:

• In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside. Preheat grill on low heat and spray with cooking spray.
• Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once. Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
• Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley or basil and gently mix.
• Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.

BALSAMIC MARINATED GRILLED VEGETABLES

Steps:

• Wash vegetables and slice any vegetables that need to be sliced (onion, bell pepper, squash or zucchini, portobello mushrooms).
• Place veggies in a large bowl or dish.
• Whisk together the balsamic, olive oil, honey, basil, oregano, salt, pepper and garlic. If you're making the dip, reserve 3 tbsp of the marinade for the dip.
• Pour marinade over the veggies and gently stir or toss to coat every vegetable well. Cover and marinate in the refrigerator for at least 1 hour before grilling, or up to several hours.
• To make the balsamic dip, whisk 1/3 cup plain Greek yogurt into the reserved marinade. Refrigerate until you're ready to serve.
• Heat your grill to medium-high heat (about 350-400°F). Clean the grill grates well.
• Place marinated veggies on the grill and let them develop grill lines on the bottom. Once charred and caramelized, the veggies will release more easily from the grill, so try not to move them too soon. See notes for approximate grilling times of different vegetables.
• Turn vegetables halfway through to grill other side. Once charred, remove to a plate and serve with dipping sauce, or drizzle some reserved marinade over the top.

GRILLED VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
• Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

BALSAMIC GRILLED VEGETABLES

Steps:

• Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.
• Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.
• Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.
• Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.