Description
A vibrant and flavorful recipe for Balsamic Grilled Vegetables that combines fresh zucchini, bell peppers, eggplant, and red onions marinated in a tangy balsamic vinaigrette with garlic and herbs. Perfectly grilled to tender perfection with beautiful char marks, this dish makes a colorful and healthy side or light main course. Optional additions like tofu or chickpeas add protein, while optional spices and sweeteners enhance complexity.
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 Additions
- ½ cup grilled tofu cubes or cooked chickpeas
Garnish (Optional)
- Chopped fresh basil or parsley
- Crumbled feta or shaved Parmesan cheese
Instructions
- Prepare the Vegetables: Start by washing 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 add fresh herbs, crushed red pepper flakes, smoked paprika, or a drizzle of honey or maple syrup to the marinade for extra flavor.
- Marinate the Vegetables: Toss the sliced vegetables in the marinade, ensuring each piece is well coated. Let them sit for at least 15 minutes, or refrigerate for up to 2 hours for a stronger flavor infusion.
- Preheat the Grill: Preheat your grill or grill pan to medium-high heat.
- Grill the Vegetables: Place the marinated vegetables on the grill, cooking each side for 3 to 5 minutes until tender and showing beautiful char marks. Avoid overcrowding to ensure even cooking.
- Serve: Remove vegetables from heat and arrange them on a serving platter. Sprinkle with chopped fresh basil or parsley for added freshness. Serve warm or at room temperature, optionally garnished with crumbled feta or shaved Parmesan cheese for creaminess.
Notes
- Marinating the vegetables longer, up to 2 hours, intensifies the flavors but avoid marinating for too long as it may make them soggy.
- Use a grill pan if an outdoor grill is not available to achieve similar char marks and flavor.
- Add protein like grilled tofu or cooked chickpeas to make this a more filling meal.
- Adjust herbs and spices according to your preference; fresh basil, rosemary, thyme, or parsley all work well.
- For a smoky twist, try smoked paprika or crushed red pepper flakes for heat.
- Serve with a sprinkle of cheese such as feta or Parmesan if dairy is desired.
