Grilled Balsamic Vegetables

Jul 18 2010 | by Susan Voisin | 9 Comments » |
Tags: Eat To Live, gluten-free

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Grilled Balsamic Vegetables and Kale with Cashew Cream Sauce

Grilled Balsamic Vegetables

Recipe by: Susan Voisin

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

You can make this with your favorite veggies, but the ones I always use are these:

portabella mushrooms
red or green bell pepper
zucchini or yellow squash
eggplant
regular mushrooms

Other ingredients I sometimes use are:

onions
cauliflower
cubed potatoes
asparagus (added during last 15 minutes)
tomatoes (added during last 5 minutes)

You’ll also need:

garlic cloves
rosemary
balsamic vinegar

Preheat the oven to around 400 F. Cut the vegetables in large chunks and put them in a sprayed 9X13 Pyrex baking dish. Sprinkle anywhere from 2 to 6 cloves of garlic, chopped, over the top, along with about 1 tsp. fresh or dried (crushed) rosemary* and some balsamic vinegar. Put it in the oven. Stir the contents after about 15 minutes, and continue to cook until the vegetables are tender but not mushy. Remove from the oven, pour into a large bowl, and season with more balsamic vinegar and freshly ground pepper.

*crushing the rosemary with a mortar and pestle releases the flavor and tenderizes the tough herb.

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9 Responses to “Grilled Balsamic Vegetables”

1. CBon Says:

   February 22nd, 2011 at 3:22 pm

   I make this but shake it in a bag and add some Better Then Bullion for a little beefy taste
2. SusanV (admin) Says:

   October 1st, 2010 at 12:04 pm

   It all depends on the vegetables you use. Most take 20-40 minutes, with zucchini, asparagus, and mushrooms being on the low end of that time, eggplant in the middle, and potatoes and winter squash taking longer. It will also depend on how you cut your vegetables–smaller cubes will take less time than larger. You really just have to check them often and pierce them with a fork (or bite them!) to see if they are done.
3. Beth Says:

   October 1st, 2010 at 2:29 am

   So I’m really excited about making this, but still waiting to hear on at least approximate cooking times?
4. foxglove6690 Says:

   September 10th, 2010 at 12:00 am

   I also roasted pepitas and threw them on the top after roasting veggies for a little crunch! I will definitley make this again!
5. foxglove6690 Says:

   September 9th, 2010 at 11:57 pm

   so YUMMY! Made it tonight for dinner..loved it! Used Morels instead of Portabellas..mmmgood! Thank you for sharing!
6. cherrie Says:

   August 24th, 2010 at 3:42 pm

   I was right, this IS really good in a wrap!!! My seven year old saw me eating it as a wrap and immediately gravitated towards me, and insisted on eating some thinking the mushrooms were the meat in my wrap. When I told him it was a mushroom he shrugged and ate it anyway because he liked it.
7. cherrie Says:

   August 24th, 2010 at 3:13 pm

   I am making this now and it smells delicious! I personally wouldn’t add the zuchinni until near the end, and I used a TON of garlic, onion salt, parsley and basil because I didn’t have any rosemary handy. 🙁 I’m thinking this mixture might be good in a wrap.
8. Addy&Alex Says:

   August 23rd, 2010 at 2:52 am

   We have this in the oven right now. it looks and smells UH-MAZING, Buuut were not quite sure how long “until all vegetables are tender” is :S which is unfortunate because it makes it nearly impossible to tell when we should put the asparagus in (which is meant to be put in in the last 15 minutes) if someone eventually works out an approximate cooking time for this lovely dish please post it. :)))))
9. Tomas Says:

   August 21st, 2010 at 11:13 am

   man, that sounds so easy and delicious, I am actually going to try it right now. Thank you very much