Grilled vegetables with infused Olive Oil and Balsamic glaze

Grilled vegetables with infused Olive Oil and Balsamic glaze

Source : Whisk The Dressing Ingredients In A Bowl Set Aside Depending On How Many Vegies You Are Making Varies The Amount Of Dressing To Make Put Vegies In A B...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : March 20, 2026

Step:

  1. Whisk the dressing ingredients in a bowl. Set aside. Depending on how many vegies you are making varies the amount of dressing to make.

  2. Put vegies in a bowl and lightly coat with olive oil. Spray cooking spray on grill and preheat on low. Place vegies on the grill in a single layer and cook for 6 minutes. Flip and cook for 6 more minutes. Remove from grill and drizzle dressing over vegies.

  3. Sprinkle fresh herbs over the vegies and serve.

  4. I use my own infused herb oil to coat the vegies. After grilling, I drizzle with balsamic glaze. This is delicious.

Ingredients

  1. Asparagus
  2. Red bell peppers, cut in wide slices for grill
  3. Eggplant, cut in half and 1/2 inch thick slices
  4. Zucchini squash, cut in half and 1/2 inch thick slices
  5. Red onion, cut in 1/2 inch thick rounds
  6. Baby portabella mushrooms, in grill pan or saute in a skillet
  7. Fresh basil and parsley for garnish
  8. 2 T Olive oil, extra virgin (I make my own infused herb oil)
  9. 2 T Balsamic vinegar
  10. 2 Garlic cloves, crushed
  11. 1 tsp Salt and 1/2 tsp pepper
  12. Balsamic glaze (if using herb infused oil)

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