Balsamic grilled vegetables are a household staple and a versatile base for many quick weeknight meals. In this recipe I use eggplant, zucchini, asparagus and red peppers, but you can easily substitute or add Portobello mushrooms, yellow squash, thinly sliced potatoes or any vegetables you prefer. Below I list a few ideas for turning a batch of balsamic grilled vegetables into complete dishes. If you don’t have a grill, try an easy balsamic roasted vegetables method in the oven instead.
How to use the balsamic grilled vegetables — 3 ideas:
– Grilled vegetable sandwiches with Asiago and pesto.
– Grilled vegetable rigatoni with feta and Kalamata olives.
– Grilled vegetable appetizer with whipped za’atar feta and crusty bread.
How to grill the vegetables
Choose a firm, medium-sized eggplant without big bruises or dark marks if possible; while small imperfections won’t ruin the dish, they can show brown spots inside. Select medium to large zucchini (yellow squash is an acceptable substitute) and two whole red peppers—red brings sweetness and color, but use any pepper you like.
Trim the eggplant stem and slice it lengthwise into approximately 1/4-inch slices. Do the same for the zucchini. Lightly coat the slices with olive oil to prevent sticking; leave the peppers whole. Grill all the vegetables together in one batch for convenience.
Preheat the grill to medium heat — roughly 400°F (200°C). When the grill is hot, arrange the vegetable slices on the grates. Place any thicker slices over the hotter areas. I like to put the whole peppers on the top rack or toward the back where they can roast more slowly. Keep a close eye on eggplant and zucchini so they don’t burn; turn them frequently as they begin to soften.
Before grilling, mix the balsamic-olive oil marinade: whisk together extra-virgin olive oil, balsamic vinegar, minced garlic, salt, pepper and dried Italian seasoning. Brush this mixture onto the vegetables after they’ve started to soften, then continue turning and brushing a few more times so they absorb the flavor without becoming too soft. The peppers can be turned less often, rotating as their skins char.
Avoid overcooking — the goal is tender vegetables with a little bite so they hold together when handled. When the peppers are charred on all sides, remove them from the grill and place them in a zip-top bag. Seal the bag and let them steam for a few minutes; this loosens the skin, making it easy to peel. Once cooled enough to handle, remove stem, peel, and discard seeds and charred skin. Slice the peppers into strips sized for sandwiches, salads or pasta, depending on your planned use.
And voilà — you have flavorful balsamic grilled vegetables ready to use in sandwiches, pastas, appetizers or as a simple side.
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All content and photographs ©Claudia’s Table and claudiastable.com
Balsamic Grilled Vegetables
Ana Coronado
May 27, 2019
Ingredients
- 1 Eggplant medium
- 2 Zucchini medium to large
- 2 Red peppers whole
For balsamic-olive oil mixture
- 4 tbsp olive oil extra virgin
- 3 tbsp balsamic vinegar
- 1 tsp salt kosher
- 0.5 tsp pepper
- 1 clove garlic minced
- 1 tsp Italian seasoning dry
Instructions
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Prepare eggplant, zucchini and peppers as described: trim, slice eggplant and zucchini lengthwise about 1/4-inch thick; leave peppers whole. Lightly coat slices with olive oil to prevent sticking.
Make the balsamic-olive oil mixture by whisking together olive oil, balsamic vinegar, salt, pepper, minced garlic and Italian seasoning in a small bowl.
Heat the grill to medium (around 400°F). Arrange vegetables on the grill, placing thicker slices over hotter spots and peppers where they can roast more evenly. Turn the eggplant and zucchini frequently until they begin to soften, then brush with the balsamic mixture and continue turning and brushing a few times.
When peppers are charred on all sides, remove them and place in a zip-top bag to steam for a few minutes. Once cool enough to handle, peel off the charred skin, remove stem and seeds, and slice as desired. Avoid overcooking so the vegetables remain tender but still hold their shape.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com