Looking for a delicious way to get more veggies in? I’ve got just the thing my friends…
Grilled vegetables with goat cheese (or avocado if you’re not into dairy), a sprinkle of fresh basil, and a seriously easy balsamic glaze drizzled all over that goodness.
I’m finally getting over my grill-phobia, and all you gals out there, I suggest you do the same. It’s really not that scary! Plus, there’s hardly any dishes. Major perk!
And grilling these veggies adds loads of flavour, without any crazy prep or sauces. Just a simple toss in some olive oil, balsamic vinegar, salt and pepper. That’s what I love about the grill… keepin’ it nice and simple and letting the smoky char do some flavour adding for you. It also helps that summer produce is Ah-mazing. So fresh and flavourful, you really don’t want to be masking them; just adding a few simple touches to bring out there natural deliciousness.
If you’ve never made your own balsamic glaze before, don’t be scared! I don’t think it’s possible to mess it up, since you can add more water if it gets too thick, or cook longer if it’s too thin. Plus, it’s just one ingredient, and you can make a bigger batch and keep it for drizzling on salads, wraps, sandwiches, and bruschetta for months. (Seriously. I made a batch, put it in the cabinet, and forgot about it. It was still good when it was uncovered months later!)
Enjoy these easy, nutritious, juicy veggies next time you’re cooking out! Let me know what you think in the comments below!
| Grilled Vegetables with Balsamic Glaze | Print |
- ½ cup balsamic vinegar to make the glaze
- 1 eggplant, sliced into ¼ inch rounds
- 1 zucchini, cut in half lengthwise, then cut each half lengthwise again to make 4 long zucchini wedges
- 1 small container of baby bella mushrooms, about 10, or sub 2 portobella mushrooms caps, sliced into ½ inch slices.
- 1 beefsteak tomato, sliced into thick ½ inch slices
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 very generous pinches of salt and pepper
- ¼ cup crumbled goat cheese (or ½ an avocado, cubed for non-dairy)
- ¼ cup chopped fresh basil ribbons
- To make the glaze, place the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and reduce heat slightly so it stays at a constant gentle simmer. Let it simmer for about 15 minutes, or until it reduces into a syrup-like consistency.
- Remove from heat and set aside.
- Note: If you over simmer and it becomes too thick and sticky, simply add water 1 or 2 tablespoons at a time until it's at the right consistency.
- Preheat your grill and set it to low.
- Slice all your veggies as described above and place them in a large mixing bowl.
- Add the olive oil, vinegar, salt and pepper and toss them until everything is evenly coated.
- Place on a preheated grill and close the lid.
- After 5 minutes, flip or rotate each vegetable, close the lid and allow to cook an additional 5 minutes.
- Check the veggies to make sure they are cooked through. The eggplant should be soft, mushrooms should be juicy, and the zucchini should be nice and tender. The tomatoes will most likely be done at this point, so remove from grill and let anything else cook longer if necessary.
- Place all cooked veggies on a platter, sprinkle with goat cheese (or avocado for vegan) and basil.
- Drizzle the balsamic glaze over top, and serve warm.
Store the leftovers in a sealed container in the fridge for up to 5 days.
If you have leftover glaze, store in the cabinet at room temperature in a glass jar with a lid. It will keep for several months. You may need to re-heat before use if it thickens over time.
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