Description
This Balsamic Grilled Vegetables recipe features a medley of zucchini, bell peppers, eggplant, and red onions marinated in a tangy balsamic vinaigrette before being grilled to tender perfection. Infused with fresh herbs and optional spices, this vibrant dish offers a flavorful and healthy way to enjoy seasonal vegetables, ideal as a side or a light main course with added protein like 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 for a spicy kick)
- 1 teaspoon honey or maple syrup (optional for sweetness)
Optional Protein Addition
- ½ cup grilled tofu cubes or cooked chickpeas
Instructions
- Prepare the Vegetables: Wash all vegetables thoroughly. Slice zucchini, eggplant, and bell peppers into even pieces about ½ inch thick for even grilling. Slice red onions into rings or wedges.
- Make the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper. Optionally stir in fresh herbs, crushed red pepper flakes, smoked paprika, or a drizzle of honey or maple syrup to enhance the flavor.
- Marinate the Vegetables: Toss the sliced vegetables in the marinade, ensuring each piece is well coated. Allow them to sit for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for a deeper marinade infusion.
- Grill the Vegetables: Preheat your grill or grill pan to medium-high heat. Place the marinated vegetables on the grill, cooking each side for 3 to 5 minutes, until tender and beautifully charred. Avoid overcrowding to ensure even cooking and optimal grill marks.
- Serve and Enjoy: Remove the vegetables from the heat and arrange them on a serving platter. Garnish with chopped fresh basil or parsley for added freshness. Serve warm or at room temperature. Optionally, sprinkle with crumbled feta or shaved Parmesan cheese for a creamy contrast. Add grilled tofu or chickpeas if using for a healthy protein boost.
Notes
- Adjust salt and pepper to taste according to preference.
- Marinating longer (up to 2 hours) intensifies the flavors, but avoid marinating overnight to prevent soggy vegetables.
- Use a grill pan if an outdoor grill is not available for indoor cooking.
- For a smoky flavor, add smoked paprika or crushed red pepper flakes in the marinade.
- Optional protein additions like tofu or chickpeas make this dish more filling and suitable as a main course.
- Serve with a sprinkle of fresh herbs or your favorite grated cheese to enhance flavors.
