Balsamic Vinaigrette Grilled Vegetables
- Perfectly charred summer vegetables drizzled with a tangy-sweet balsamic vinaigrette.
- A versatile side dish that’s as beautiful as it is delicious.
- Simple to prepare yet impressive enough for entertaining.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium zucchinis, sliced into ½-inch rounds
- 1 red bell pepper, seeded and sliced into 1-inch pieces
- 1 yellow bell pepper, seeded and sliced into 1-inch pieces
- 1 small red onion, sliced into ½-inch rings
- 2 tablespoons extra virgin olive oil, divided
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced (optional)
- 1 tablespoon fresh thyme leaves (optional)
- ¼ cup fresh basil, chopped (optional)
- ⅓ cup crumbled feta cheese (optional)
Instructions
- Preheat your grill to medium-high heat (approximately 400-425°F).
- Prepare vegetables by washing and cutting into uniform pieces.
- In a large bowl, toss vegetables with 1½ tablespoons olive oil, salt, and pepper until evenly coated.
- Arrange vegetables on the grill in a single layer, leaving space between pieces.
- Grill vegetables for 3-4 minutes per side until tender with distinct char marks.
- While vegetables are grilling, prepare the vinaigrette by whisking together the remaining ½ tablespoon olive oil, balsamic vinegar, honey, Dijon mustard, garlic (if using), and a pinch of salt and pepper.
- Transfer grilled vegetables to a serving platter as they finish cooking.
- Drizzle the balsamic vinaigrette evenly over the warm vegetables.
- Gently toss to coat all vegetables with the dressing.
- Finish with optional fresh herbs and feta cheese if desired.
- Serve warm or at room temperature.
Notes
- For best results, make sure your grill is properly preheated before adding vegetables.
- Cut vegetables into similar-sized pieces to ensure even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cup
- Calories: 125
- Sugar: 7
- Sodium: 310
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
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