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Grilled vegetables with infused Olive Oil and Balsamic glaze
Grilled vegetables with infused Olive Oil and Balsamic glaze

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We hope you got insight from reading it, now let’s go back to grilled vegetables with infused olive oil and balsamic glaze recipe. You can cook grilled vegetables with infused olive oil and balsamic glaze using 12 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Grilled vegetables with infused Olive Oil and Balsamic glaze:
  1. Prepare Asparagus
  2. Take Red bell peppers, cut in wide slices for grill
  3. Use Eggplant, cut in half and 1/2 inch thick slices
  4. Provide Zucchini squash, cut in half and 1/2 inch thick slices
  5. Take Red onion, cut in 1/2 inch thick rounds
  6. You need Baby portabella mushrooms, in grill pan or saute in a skillet
  7. Get Fresh basil and parsley for garnish
  8. Provide Olive oil, extra virgin (I make my own infused herb oil)
  9. Provide Balsamic vinegar
  10. Use Garlic cloves, crushed
  11. Get Salt and 1/2 tsp pepper
  12. Prepare Balsamic glaze (if using herb infused oil)
Steps to make Grilled vegetables with infused Olive Oil and Balsamic glaze:
  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.

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