Grilled Balsamic Eggplant Peppers And Zucchini Recipes

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GRILLED VEGETABLES WITH BALSAMIC VINEGAR



Grilled Vegetables with Balsamic Vinegar image

A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

Provided by Natasha

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

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.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g

BALSAMIC GRILLED ZUCCHINI



Balsamic Grilled Zucchini image

A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.

Provided by LashGal

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 15m

Yield 4

Number Of Ingredients 6

2 zucchinis, quartered lengthwise
2 teaspoons olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

Steps:

  • Preheat grill for medium-low heat and lightly oil the grate.
  • Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
  • Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g

GRILLED BALSAMIC EGGPLANT, PEPPERS, AND ZUCCHINI



Grilled Balsamic Eggplant, Peppers, and Zucchini image

This colorful, fresh vegetable dish utilizes your grill to the best of its abilities. Whether you serve it as a vegetarian-friendly entrée or a side dish, this will brighten up any summertime plate.This recipe is courtesy of Peapod.

Provided by Carolyn Menyes

Time 29m59S

Yield 6

Number Of Ingredients 9

1 medium eggplant
2 small zucchini
1 red bell pepper
1 pint mixed color cherry tomatoes
3 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon chopped fresh basil
2 tablespoon balsamic glaze, preferably simply enjoy

Steps:

  • Cut the eggplant, zucchini, and pepper into bite-sized chunks and set in a large bowl.
  • Add the whole cherry tomatoes and toss together with the olive oil, salt, and pepper.
  • Set a grill to medium-high heat and place vegetables in a grill basket.
  • Cook for 15-20 min. tossing every 3 minutes, until vegetables are tender and lightly charred.
  • Meanwhile, coarsely chop the basil.
  • Remove cooked vegetables from the grill and drizzle with balsamic glaze and sprinkle with fresh basil.

GRILLED EGGPLANT, ZUCCHINI AND PEPPERS



Grilled Eggplant, Zucchini and Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 purple bell peppers, seeded and cut into eighths
2 small zucchini, thinly sliced lengthwise
1 medium eggplant, thinly sliced
1 red onion, cut into wedges
1 orange bell pepper, seeded and cut into eighths
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill to medium high.
  • Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
  • Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

GRILLED BALSAMIC EGGPLANT



Grilled Balsamic Eggplant image

Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 eggplant, peeled and sliced lengthwise in half the half again Check photo
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

Steps:

  • Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
  • Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
  • Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
  • Pour the reserved marinade over the hot eggplant.

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