Happy Monday! What’s the haps?
Mark and I had an epic weekend full of IKEA, officially moving out of our old place (!!!), decorating our new place, chips and salsa, and some quality together. In all, a very happy weekend indeed.
Our new place is much closer to my parents’ house, which is awesome for many reasons. But on our long 14-hour moving day last weekend, it was particularly awesome when they were able to stop by and deliver food to a very hungry Mark and me at 9 pm.
It was one of those, they-stepped-through-the-door-and-we-strapped-on-the-feed-bag type things. We were starving so we devoured everything they gave to us. It was a bit embarrassing to say the least, but it just needed to happen. After a super long day of lifting boxes and organizing the new kitchen, we needed some nourishment STAT.
But part of the little late-night treat that my parents so graciously delivered to us were these insane grilled vegetables. Grilling vegetables are like the roasted vegetables of summer. You know I believe that roasting a veggie is the single best way you can treat it. But, when it’s 90 degrees and you’re a hot sweaty mess from moving every item you own from one apartment to another, ain’t no man got time for turning on that oven.
To the grill we go!
So, you can pretty much pick and choose your favorite summertime veggies here. We’re big big fans of zucchini, onion, corn, and peppers, and then I threw in some radishes for color and absolutely went bonkers over them. But really, any veg with do here! Eggplant, shallots, green onions, yellow squash…they’d all be absolutely delish.
The marinade is something super special. AND it’s ridiculously simple to throw together. Win-win! I took the marinade that my parents used on their epic grilled veggies and elevated it just a wee little bit. You’ll need balsamic vinegar, olive oil, garlic, djion mustard, honey/maple syrup, and salt and pepper! My little addition was the honey, which makes the veggie caramelization process even more delicious.
Luckily, I have all of these ingredients in my kitchen 99.9% of the time, which is a good thing because Mark and I are obsessed with this stuff. Like, we’ve made these veggies FOUR times in the past week obsessed. Oh yeah, you’re going to love these.
And you’re probably like, “Hello?! You live in an apartment! How in the world can you grill vegetables?” Ah, dear friend. That’s where the magic comes in! I use a grill pan (which I got for less than $10 at IKEA!).
You seriously won’t miss the grill at all with a grill pan; it still gives you those beautiful grill marks and that addicting caramelization, all without stepping foot outside of your comforting, air-conditioned home. Hallelu.
Enjoy this grilled veggie goodness, friends!Print
Balsamic Grilled Vegetables
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 servings.
- FOR THE MARINADE:
- 3 Tbsp. olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. djion mustard
- 1 tsp. honey or maple syrup
- 1 medium-large clove garlic, minced
- salt + pepper
- FOR THE VEGETABLES:
- 1 medium zucchini, chopped into half circles
- 1 medium vidalia onion, cut into slices
- 1 bell pepper, chopped into bite-sized pieces
- 1/2 cup corn kernels (frozen or fresh)
- 5 radishes, cut in half
- Make the marinade: Add olive oil, balsamic vinegar, dijon, honey/maple syrup, and garlic in a small mason jar. Mix to combine. Set aside.
- Prep the vegetables: Add chopped vegetables in a large bowl. Pour half of the marinade on top and mix to combine. Season generously with salt and pepper.*
- Grill the vegetables over medium heat until they’re tender and caramelized on the outside. You can use a grill pan on your stove if desired, otherwise I’d suggest using a grill basket if you’re using a grill.
- Remove the vegetables from the grill and place them back into the large bowl they were marinated in. Pour the rest of the marinade on top, or serve on the side for dipping.
*You can grill right after you pour the marinade on top, or you can let the vegetables sit in the marinade for an hour or so and then grill.
Adapted slightly from Papa Fooduzzi’s epic grilled vegetables.
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