Description
This Balsamic Grilled Vegetables recipe features a colorful mix of zucchini, bell peppers, eggplant, and red onions marinated in a flavorful balsamic vinegar and olive oil blend. Grilled to perfection with a hint of fresh herbs and optional spices, these vegetables make a vibrant, healthy side dish or light main when paired with grilled tofu or chickpeas.
Ingredients
Scale
Vegetables
- 1 medium zucchini, sliced ½ inch thick
- 2 medium bell peppers (any color), sliced into grill-friendly pieces
- 1 medium eggplant, sliced ½ inch thick
- 1 large red onion, sliced into rings or wedges
Marinade
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 to 2 teaspoons fresh rosemary, thyme, or basil, chopped
- ¼ teaspoon crushed red pepper flakes or smoked paprika (optional)
- 1 teaspoon honey or maple syrup (optional)
Optional Protein Addition
- ½ cup grilled tofu cubes or cooked chickpeas
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Slice the zucchini, eggplant, and bell peppers into even pieces approximately ½ inch thick to ensure even grilling. Slice the red onions into rings or wedges for optimal texture and flavor absorption.
- Make the marinade: In a mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and black pepper. For added flavor, stir in fresh herbs like rosemary, thyme, or basil, and optionally add crushed red pepper flakes or smoked paprika. A teaspoon of honey or maple syrup can be added for a touch of sweetness.
- Marinate the vegetables: Toss the sliced vegetables in the marinade until each piece is well coated. Let them rest for at least 15 minutes at room temperature, or refrigerate for up to 2 hours to allow the flavors to deepen.
- Grill the vegetables: Preheat your grill or grill pan to medium-high heat. Arrange the marinated vegetables on the grill in a single layer, avoiding overcrowding. Grill each side for 3 to 5 minutes until tender and nicely charred with visible grill marks.
- Serve: Remove the vegetables from the grill and place them on a serving platter. Garnish with freshly chopped basil or parsley. Serve warm or at room temperature, optionally topped with crumbled feta cheese or shaved Parmesan to add creamy richness.
Notes
- For a vegan option, omit cheese toppings and use tofu or chickpeas as protein.
- Marinating longer will intensify the flavors but avoid more than 2 hours for best texture.
- You can use an outdoor grill, a grill pan, or an indoor electric grill depending on availability.
- Adjust the amount of crushed red pepper flakes or paprika to suit spice preference.
- These grilled vegetables can be served alongside grilled meats or added to sandwiches and salads.
