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Grilled Balsamic Vegetables

Prep: 25 min., Grill: 14 min. This flavor-packed dish is just as good served slightly chilled, so feel free to make ahead.

Southern Living Cooking School APRIL 2007

  • Yield: Makes 6 to 8 servings


  • 4 medium-size fresh beets
  • 2 large red bell peppers
  • 2 small zucchini
  • 1 small eggplant
  • 1 large red onion
  • 1/4 cup canola oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Crumbled goat cheese (optional)


Trim stems from beets to 1 inch; cut into 1/2-inch-thick rounds. Cut bell peppers into 1-inch strips. Cut off ends of zucchini and eggplant; cut each lengthwise into 3/4-inch-thick slices. Cut onion into 1/2-inch-thick rounds.

Whisk together oil and vinegar in a large bowl. Add cut vegetables, and sprinkle vegetables evenly with salt and pepper, tossing to coat.

Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°). Grill beets 4 to 7 minutes on each side or until tender; grill bell peppers, zucchini, eggplant, and onion 3 to 5 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel. Sprinkle vegetables with goat cheese, if desired.


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Grilled Balsamic Vegetables Recipe