If you are anything like my family, you probably grill on a regular basis during the summer months. (We actually grill year around). After all, who wants to heat up the kitchen when the weather is already so hot? And with gardens and markets overflowing with vegetables right about now, grilled vegetables are the perfect accompaniment to any of the proteins you might be grilling. I love the slightly charred flavor that comes with grilled vegetables.
Plain grilled vegetables are nice but when brushed with olive oil and balsamic vinegar they are extra special. You can use any vegetables but the combination of peppers, eggplant, onions and mushrooms are my favorite. If you have a grill basket you can place the vegetables in them before cooking but I find it just as easy to place them directly on the grill. So pick your protein and pick your vegetables and fire up your grill tonight.
BALSAMIC BRUSHED GRILLED VEGETABLES
1/3 cup olive oil
1/4 balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large red bell pepper, cut into 1 inch wedges
1 large green bell pepper, cut into 1 inch wedges
1 large yellow bell pepper, cut into 1 inch wedges
1 purple eggplant, sliced into 1/4 inch rings
1 large red onion, cut into 1/4 inch rings
1 large Portobello mushroom cap, sliced
- Oil and pre-heat a grill to medium-high heat.
- Combine the oil, vinegar, salt and pepper in a small bowl.
- Place the vegetables on a large platter and brush on both sides with the oil and vinegar mixture.
- Place the vegetables on the grill and cook for 5-10 minutes, turning the vegetables over and brushing with the oil and vinegar every 2-3 minutes. Cooking times will vary depending upon your personal preferences.
The vegetables can be served hot, at room temperature or cold.