These Grilled Vegetables are coated with a balsamic vinegar reduction and grilled until tender and slightly charred. This is the ultimate summer side dish!
Course: Side Dish
Author: Kristin Maxwell
6 cups of assorted vegetables chopped into large pieces
2 cups balsamic vinegar
1 teaspoon brown sugar
salt and pepper to taste
Add vinegar to a medium saucepan and bring to a boil over medium high heat. Reduce heat to medium and simmer for 10-15 minutes or until vinegar is significantly reduced. It will be thick and syrupy.
Remove from heat and stir in 1 teaspoon of brown sugar until dissolved. Add a pinch of salt and stir well.
Meanwhile, thread veggies onto skewers. If you're using wooden ones, they should be soaked for 20-30 minutes prior. Using a pastry brush, brush balsamic reduction onto vegetables.
Heat your outdoor grill to medium heat (350-400 degrees F) and cook vegetables over medium heat with the lid closed until vegetables are cooked to desired tenderness; about 15 minutes. Watch closely as the temperature of your grill may vary.
Keep in mind that the nutritional information will vary depending on the vegetables you use. The amounts given are an average.