Tuesday, May 3, 2011


With four green and two yellow zucchini, and two sweet onions in the crisper, this weekend I decided to make a batch of grilled vegetables to accompany whatever I would be cooking for dinner this week.  I've been using this concoction for so long that I don't really even know the measurements anymore, so I'm providing these as guidelines, depending on the volume of vegetables you have.  This recipe works great with sweet peppers (e.g. red, green, or other colors), although you could use any combination of vegetables you'd like (broccoli, asparagrus, etc.).

Balsamic-vinegar grilled vegetables
  • Equal parts of balsamic vinegar and olive oil (1.5 ounces of each was enough for the vegetables on hand)
  • Enough dijon mustard to allow the vinegar and oil to emulsify (or they will just separate when the vegetables are marinating)
  • Salt and pepper to taste
  • Herb seasoning of your choice (I used a combination of two teaspoons each of dried thyme and rosemary, combined and crushed in a mortar and pestle; you could also forego the herbs and add paprika instead)
  • 2-3 cloves of crushed garlic (not minced/sliced) (This depends on the amount of vegetables - and how much you want to be kissed/avoided in the morning)

Combine all marinating ingredients above and whisk until the vinegar and oil are emulsified.  Chop your vegetables into pieces that are still large enough to be skewered, and toss with the marinade.  Allow the vegetables to sit for 30 minutes or so, and toss occasionally to re-distribute the marinade.  Skewer the vegetables, and pour the remaining liquid into a small bowl.  Grill the vegetable skewers on each side for about 4 minutes, basting with the marinade on both sides.

I love how easy it is to crank these vegetables out, and how versatile they are.  They're great on their own as a side dish or salad, or chopped into smaller pieces and tossed with pasta.

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