RECIPE: Jolliette's grilled vegetables with balsamic dressing
Making grilled vegetables with a delicious balsamic dressing is one of my favorite ways to enjoy vegetables in the summer. It's fresh, it's healthy, and if you use different colors, it's beautiful! An ideal way to get our 3 servings of vegetables per day. It's a quick and easy side dish that takes very little effort and is infused with so much flavor, not just from the balsamic dressing, but from the grilling itself. A hit at barbecues, but also on any day of the week. Make our balsamic dressing and season the grilled vegetables with it after grilling.
Extra virgin olive oil, balsamic vinegar, garlic and fresh parsley or basil make the best and easy dressing for the best grilled vegetables. Wash and cut vegetables. Grill them covered on low heat for 12 minutes, turning once. The vegetables should be soft to the touch, with nice grill marks. Grill longer if you like softer vegetables. Garnish with balsamic dressing and fresh herbs. Serve warm or let cool, the choice is yours! If you want to roast them instead of grilling them, throw them on a baking sheet and put them in the oven for about 20 minutes.
1 zucchini cut lengthwise into shorter sticks
1 bell pepper cut into wide strips
1 large red or white onion, cut into thick rings
1/3 cup parsley or basil finely chopped
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 cloves garlic grated
1 tsp salt ground black pepper to taste
- In a small bowl, combine olive oil, balsamic vinegar, garlic, salt and pepper.
- Set aside and grill the vegetables for about 12 minutes, turning once.
- Place vegetables in a large bowl, pour over balsamic dressing, sprinkle with parsley/basil and mix gently.
- Serve hot, hot, or cold with grilled meats or seafood, and quinoa or brown rice.