The Nashville Farmers Market is positively bursting at the seams with all of the lovely fresh produce available right now. This recipe for balsamic grilled vegetables is quite versatile. Use whatever vegetables you love, that are in season, dress them with the marinade, and cook them to your desired level of doneness.
An interesting dessert option would be to slice a pineapple into rings or spears, dress it in the marinade, and throw it on the grill. The sugar content in the pineapple marrying with the tangy marinade creates an amazing, sophisticated flavor. This would also work well with peaches.
Let's get grilling!
Balsamic grilled vegetables
- 3 red bell peppers, cut in half, stemmed and seeded
- 2 yellow squash, cut diagonally into 1/2 inch slices
- 2 zucchini, cut diagonally into 1/2 inch slices
- 12 mushrooms, cleaned and stem ends trimmed
- 12 green onions, ends trimmed
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon kosher salt
- pepper to taste
Place all prepared vegetables in a large work bowl. In a separate bowl, whisk together 2 tablespoons olive oil with balsamic vinegar, 1/2 teaspoon salt and a little pepper; set aside. Add half of the marinade to the vegetables, and toss to combine. Prepare charcoal or gas grill for medium-high heat. Working in batches, grill vegetables until tender and lightly charred all over. Arrange on a platter, and drizzle with dressing. Serve warm or at room temperature.