New American Plate Challenge

Summer Grilled Balsamic Veggies

September 23, 2016
1 Review (4.00 out of 5)
Weekly Recipe
Serves 8

Grilled vegetables are a colorful addition to any meal.  This recipe is versatile for any season!


  • 3
    medium bell peppers, chopped (any color works red, yellow or orange)
  • 2
    medium zucchini, thickly sliced
  • 1
    medium head of cauliflower, cut into small florets
  • 8 Ounces
    container baby bella mushrooms
  • 2 Tablespoons
    extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • 1 Cup
    balsamic vinegar, reduced to 1/4 cup
  • 2 Tablespoons
    chopped fresh basil


  1. Place chopped vegetables and mushrooms in large mixing bowl. Toss with oil and salt and pepper, if using, to coat evenly. Add vegetables to a grill basket and grill over medium heat for 15 minutes or until vegetables are fork tender. If you don’t have a grill, spread vegetables evenly over 1-2 baking sheets and roast for 20 minutes at 400°F, stirring after 10 minutes.

  2. While vegetables are cooking, bring balsamic vinegar to a boil in small saucepan. Reduce heat to medium/low and let vinegar simmer for 10-15 minutes, stirring occasionally. The reduction is done when vinegar has thickened enough to lightly coat the spoon. Let the balsamic glaze cool (at room temperature or in fridge); it will continue to thicken as it cools.

  3. To serve, drizzle glaze over roasted veggies and garnish with chopped fresh basil.

Nutrition: Per Serving: 78 calories, 4 g total fat, 11 g carbohydrate, 3 g protein, 4 g dietary fiber, 30 mg sodium.

1 review for Summer Grilled Balsamic Veggies

  1. Hannah Olu-Nylander


    Ease to make. Very good; I’ll fix is again

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