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Grilled Balsamic Vegetables

Grilled Balsamic Vegetables

Southern Living MARCH 2006

  • Yield: Makes 6 to 8 servings
  • Prep time:15 Minutes
  • Grill time:18 Minutes

Ingredients

  • 4 medium-size fresh beets
  • 2 large red bell peppers
  • 2 small zucchini
  • 1 small eggplant
  • 1 large red onion
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

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

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

Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°). Grill beets 6 minutes on each side (we grilled on 3 sides) or until tender; grill onion, zucchini, eggplant, and bell peppers 4 to 6 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel.

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Grilled Balsamic Vegetables recipe

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