Grilled vegetables with infused Olive Oil and Balsamic glaze.
You can cook Grilled vegetables with infused Olive Oil and Balsamic glaze using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Grilled vegetables with infused Olive Oil and Balsamic glaze
You need of Asparagus.
You need of Red bell peppers, cut in wide slices for grill.
It’s of Eggplant, cut in half and 1/2 inch thick slices.
It’s of Zucchini squash, cut in half and 1/2 inch thick slices.
It’s of Red onion, cut in 1/2 inch thick rounds.
Prepare of Baby portabella mushrooms, in grill pan or saute in a skillet.
It’s of Fresh basil and parsley for garnish.
You need 2 T of Olive oil, extra virgin (I make my own infused herb oil).
Prepare 2 T of Balsamic vinegar.
It’s 2 of Garlic cloves, crushed.
Prepare 1 tsp of Salt and 1/2 tsp pepper.
You need of Balsamic glaze (if using herb infused oil).
Grilled vegetables with infused Olive Oil and Balsamic glaze step by step
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 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..
Sprinkle fresh herbs over the vegies and serve..
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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