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Grilled Vegetables

Grilled Vegetables

5 from 3 reviews

A fun and easy grilled vegetable recipe with a simple balsamic reduction sauce.  The perfect side, lunch or light summer dinner.

Scale

Ingredients

Instructions

  1. Preheat grill to 475 degrees.
  2. Whisk together balsamic vinegar and honey in small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup; approximately 10 minutes
  3. Add onions, zucchini and squash to large Ziploc bag. Add one tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper. Shake to coat. Remove to plate. Add bell peppers and asparagus to Ziploc bag. Add one tablespoon of olive oil, 1/2 teaspoon salt,1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper.
  4. Place vegetables on grill. Turn after about 4 minutes or after slightly blackened on edges. Cook for additional 3-4 minutes. Remove from grill and drizzle with balsamic reduction sauce.

Notes

Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini and yellow squash. The onions may require an additional minute.

Keywords: balsamic reduction, balsamic sauce, grill recipe, balsamic reduction sauce, vegetable recipe, grilled vegetable recipe, grilled vegetable salad, how to grill vegetables, best grilled vegetables

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