June 23, 2015

Balsamic Grilled Veggies

Balsamic Grilled Veggies

No-brainer recipes are my specialty. Some days I can go into the kitchen with FoodNetwork abilities, other days, I want to get in and out then get my ass on the couch. Last week was all about no-brainers for me. I went on a grilling bender and pretty much grilled every meal making life pretty damn easy. Yay for easy clean up! I wanted to spice up my normal grilled veggies and ended up creating one of the most delicious sides of veggies my lazy ass has ever grilled: Balsamic Grilled Veggies.

Holy mother of vegetables were these suckers delicious. The tang from the balsamic glaze upped the flavor and turned my boring old veggies into a masterpiece. I kid you not, a masterpiece. A charred, delicious, colorful, healthy-ish masterpiece. You can sub any of your favorite veggies in or just add to the mix. The more the merrier!

Grilled Balsamic Veggies

Balsamic Grilled Veggies

  • 1/2 cup Baby Carrots
  • 1/2 cup Baby Portobello Mushrooms, quartered
  • 1 medium Red Onion, cut into big chunks
  • 1 cup Mini Sweet Peppers, cut in to big chunks
  • 1 small Zucchini
  • 1 small Yellow Squash
  • 1/4 cup Balsamic Glaze
  • EVOO
  • Himalayan Pink Salt & Cracked Pepper
  • Veggie Grilling pan

Clean and cut all the veggies to your preference. I like big chunks when I grill them. Place in a large tupperware.

Drizzle EVOO over veggies to coat them. Toss around so every piece gets good and oily. Add balsamic glaze and toss those bad boys again. Cover and let marinate for a good hour. I use Trader Joe’s Balsamic Glaze – it’s a hell of a lot cheaper than your usual grocery balsamic glazes, but if you don’t have balsamic glaze, sub regular balsamic vinegar.

Balsamic Grilled Veggies FB


When you are ready, fire up the grill and grab your grilling basket pan. If you do not have a veggie grilling pan or basket, I suggest using aluminum foil. You can fashion a little basket and place the veggies in there. Add salt and pepper to the veggies then cover and give them one last good toss. Pour the veggies in to the pan and grill for about 20 minutes or when they get nice and charred. Be sure to stir them up every so often so they don’t get charred on just one side. Remove and serve!

These balsamic grilled veggies are my absolute new favorite side dish, and oh so easy. When your brain needs a break from the norm, I got you covered!


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