Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, grilled vegetables with infused olive oil and balsamic glaze. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Just like this honey-balsamic glazed skillet chicken with dried fruits, the balsamic glaze gives a rich and multidimensional character to the dish, making it irresistible. You can also use this sauce for grilled vegetables. Just brush the vegetables with the sauce once or twice a few minutes before you remove them from the grill.
Grilled vegetables with infused Olive Oil and Balsamic glaze is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Grilled vegetables with infused Olive Oil and Balsamic glaze is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have grilled vegetables with infused olive oil and balsamic glaze using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Grilled vegetables with infused Olive Oil and Balsamic glaze:
- Take Asparagus
- Make ready Red bell peppers, cut in wide slices for grill
- Make ready Eggplant, cut in half and 1/2 inch thick slices
- Make ready Zucchini squash, cut in half and 1/2 inch thick slices
- Take Red onion, cut in 1/2 inch thick rounds
- Take Baby portabella mushrooms, in grill pan or saute in a skillet
- Prepare Fresh basil and parsley for garnish
- Get 2 T Olive oil, extra virgin (I make my own infused herb oil)
- Prepare 2 T Balsamic vinegar
- Get 2 Garlic cloves, crushed
- Make ready 1 tsp Salt and 1/2 tsp pepper
- Get Balsamic glaze (if using herb infused oil)
Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Any vegetable wins when it's soaked in a sweet, tangy, and garlic-packed balsamic glaze and grilled on skewers until caramelized and tender. Grill Brussels sprouts now, while they still linger, and then move on to the summer bounty of eggplant, zucchini, peppers, and more. This is the balsamic glaze you want to keep on hand to brush on burgers, meats, fish, or chicken, to drizzle over fresh fruits and veggies, or for a million other things that need a pop of intense, tangy flavor.
Instructions to make Grilled vegetables with infused Olive Oil and Balsamic glaze:
- Whisk the dressing ingredients in a bowl. Set aside. Depending on how many vegies you are making varies the amount of dressing to make.
- Put vegies in a bowl and lightly coat with olive oil. Spray cooking spray on grill and preheat on low. Place vegies on the grill in a single layer and cook for 6 minutes. Flip and cook for 6 more minutes. Remove from grill and drizzle dressing over vegies.
- Sprinkle fresh herbs over the vegies and serve.
- I use my own infused herb oil to coat the vegies. After grilling, I drizzle with balsamic glaze. This is delicious.
Add the olive oil, vinegar, salt and pepper and toss them until everything is evenly coated. Place on a preheated grill and close the lid. Check the veggies to make sure they are cooked through. Perfect in mixed drinks or sparkling water. Can be used to make a glaze for fish, roasted/grilled vegetables and fruits.
So that is going to wrap it up with this special food grilled vegetables with infused olive oil and balsamic glaze recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
