Description
These Grilled Vegetables with Balsamic Vinegar are the perfect summer side dish—easy to prepare, full of smoky flavor, and healthy to boot. Marinated in a zesty balsamic blend, zucchini, eggplant, and bell peppers become tender, slightly charred, and packed with Mediterranean flair. Great for barbecues, picnics, or light dinners.
Ingredients
-
120 ml olive oil
-
2 tbsp (30 ml) soy sauce
-
2 tbsp (30 ml) balsamic vinegar
-
½ tsp salt
-
½ tsp ground black pepper
-
3 medium zucchini (about 450 g), sliced into 1.25 cm rounds
-
2 medium eggplants (about 500 g), sliced into 1.25 cm rounds
-
2 medium green bell peppers (about 300 g), sliced into 1.25 cm strips
Instructions
-
In a bowl, whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper.
-
Add zucchini, eggplant, and bell peppers. Toss to coat.
-
Cover and marinate at room temperature for 45 minutes.
-
Preheat grill to medium and oil the grate.
-
Remove excess marinade from veggies and reserve the liquid.
-
Grill vegetables 10–15 minutes, turning and brushing with reserved marinade.
-
Transfer to platter and drizzle with leftover marinade before serving.
Notes
Uniform slicing ensures even cooking.
Grill basket helps prevent veggies from falling through grates.
Great cold, in pasta, or as a sandwich filling.
Tamari or coconut aminos can replace soy sauce for dietary needs.
- Prep Time: 10 minutes (plus 45 minutes marinating)
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean