Grilled Balsamic Vegetables Grilled Balsamic Vegetables

Grilled Balsamic Vegetables 580 Image by: Grilled Balsamic Vegetables 580 Author: Canadian Living

This rustic dish is perfect for entertaining because you can serve it at room temperature or straight from the grill. It also makes a great filling for a vegetarian sandwich. Just spread 1 oz (30 g) chèvre or herbed cream cheese over a crusty roll or piece of baguette and sandwich the grilled vegetables.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine


Balsamic Marinade:


Balsamic Marinade: In bowl, combine vinegar, garlic, honey, salt and pepper; slowly whisk in oil until emulsified.

Cut each zucchini in half crosswise; cut lengthwise into 1/2-inch (1 cm) thick slices. Place in large dish. Cut onion into 1/2-inch (1 cm) thick rounds; add to dish.

Core and seed sweet peppers; cut into large chunks and add to dish.

Remove stems and gills from mushrooms; cut caps into quarters and add to dish.

Pour marinade over vegetables; cover and let stand at room temperature for 2 hours, tossing occasionally.

Place vegetables on greased grill over medium-high heat; close lid and grill, basting frequently with marinade, until tender, about 12 minutes. Serve sprinkled with parsley.

Nutritional facts Per each of 12 servings: about

  • Fibre 2 g
  • Sodium 41 mg
  • Sugars 4 g
  • Protein 2 g
  • Calories 97.0
  • Total fat 7 g
  • Potassium 309 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 4.0
  • Folate 10.0
  • Calcium 2.0
  • Vitamin A 10.0
  • Vitamin C 60.0
Share X

Grilled Balsamic Vegetables