Balsamic Grilled Vegetables

Balsamic Grilled Vegetables


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This recipe is a good way to use all those vegetables that are lying around the kitchen. The sweet balsamic reduction adds a little flavor to the grilled vegetables, and is great as a dipping sauce or drizzled on top.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

2-3 servings


  • 1 large tomato, sliced round
  • 5 mushrooms, sliced
  • 1 large onion, sliced
  • 1 large eggplant, sliced round
  • 2 large carrots, peeled and sliced round
  • 1 large red pepper, sliced
  • 2 Tbs. oil
  • 1 cup balsamic vinegar

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Toss your vegetables in oil and make sure they are lightly coated to prevent burning. Place the vegetable slices on a grill pan and cook until they soften, about 3-5 minutes, on medium high heat.
Bring the balsamic vinegar to a boil over medium heat. Reduce the heat so the balsamic vinegar is simmering. Stir occasionally until the vinegar is reduced by at least half, about 10 minutes.
Either drizzle the vegetables with the reduction or dip them in it.

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