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Flavorful Balsamic Glazed Grilled Vegetables

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A versatile and easy recipe featuring a sweet and tangy balsamic glaze that caramelizes beautifully on grilled vegetables, perfect for every season.

Ingredients

Scale
  • 1/2 cup balsamic vinegar (preferably aged)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried Italian herbs or fresh rosemary, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Zucchini, sliced lengthwise into 1/4-inch strips
  • Red, yellow, or orange bell peppers, cut into large chunks
  • Eggplant, sliced into 1/2-inch rounds or strips
  • Asparagus spears, trimmed
  • Red onion, cut into thick rings or wedges
  • Optional: Cherry tomatoes, whole

Instructions

  1. Make the balsamic glaze: Pour 1/2 cup balsamic vinegar into a small saucepan over medium heat. Add 2 tablespoons honey (or maple syrup), minced garlic, and herbs. Stir to combine. Let it simmer gently for about 8-10 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Remove from heat and whisk in olive oil, then season with salt and pepper. If too thick, stir in a teaspoon of water to loosen.
  2. Prep the vegetables: Rinse and pat dry all vegetables. Slice zucchini lengthwise into 1/4-inch strips, cut bell peppers into large chunks, slice eggplant into 1/2-inch rounds, trim asparagus, and cut red onion into thick wedges. Leave cherry tomatoes whole if using.
  3. Toss veggies with glaze: Place all cut vegetables in a large mixing bowl. Pour half of the balsamic glaze over them and toss gently to coat. Reserve the rest of the glaze for basting and serving.
  4. Preheat the grill: Heat grill to medium-high (about 400°F). Brush grates lightly with oil to prevent sticking.
  5. Grill the vegetables: Arrange vegetables in a single layer on the grill. Cook for about 3-5 minutes per side, turning carefully with tongs. Baste with reserved glaze halfway through grilling. Cherry tomatoes may only need 2-3 minutes and can be grilled in a grill basket.
  6. Remove and serve: Transfer grilled vegetables to a serving platter. Drizzle with leftover glaze and sprinkle fresh herbs if desired. Serve warm or at room temperature.

Notes

Do not over-reduce the balsamic glaze; it should be syrupy but pourable. Pat vegetables dry before glazing to avoid steaming. Use medium-high heat to get caramelized edges without burning. Flip vegetables gently to keep glaze intact. Let grilled veggies rest a few minutes before serving to absorb glaze. If no grill is available, roast vegetables at 425°F for 20-25 minutes, turning once.

Nutrition

Keywords: balsamic glaze, grilled vegetables, easy recipe, healthy side, seasonal vegetables, vegan option, gluten-free

Find it online: https://junomeals.com/flavorful-balsamic-glazed-grilled-vegetables-easy-recipe-for-every-season/