Our daughters have blessed us in so many ways, it’s impossible to list them all. But the one blessing I’m particularly thinking about right now is the gift of good friends. Because of our girls, and the friends they have chosen, Blake and I have made some wonderful connections with people we might never have known. The parents of our daughter’s friends have become our friends. And they have generously shared their favorite recipes with us over meals that gain increasingly in laughter and deeper meaning every time we get together.
Thanks to an invitation for an afternoon of summer boating (what a treat for us boat-less people!) and grilling from Sandra and Toby, our family was introduced to these super tasty Grilled Balsamic Veggies. While we relaxed and enjoyed some fabulous casual hospitality, many grilled veggies were consumed. I ate more than my share. But I couldn’t help myself. I hope Sandra and Toby took my piggish ways as a huge compliment. Because these Grilled Balsamic Veggies were a food highlight of my summer.
The trick for making these extra great, as Sandra told me, is to make sure the vegetables have plenty of time to soak in the marinade, especially the mushrooms. Let them bathe in that balsamic yumminess for at least two hours – 3 or 4 hours is even better.
Sandra’s Grilled Balsamic Veggies
Ingredients
- 1 c. olive oil
- 8 T. balsamic vinegar
- 2 T. honey
- 1 tsp. dried crushed basil
- 1 tsp. kosher salt
- 1 onion cut into 1″ to 2″ chunks
- 1 green pepper cut into 1″ to 2″ chunks
- 1 red pepper cut into 1″ to 2″ chunks
- 16 oz. whole button mushrooms
- freshly cracked black pepper
- kosher salt
Instructions
- If using wooden skewers, soak in water for 1 hour before grilling.
- In a small bowl, combine the first 5 ingredients and whisk well to create the marinade.
- Place cut onion, green pepper, red pepper, and whole mushrooms in a gallon ziplock baggie. Pour marinade over the veggies, seal baggie tightly, and turn to coat. Place in the fridge to marinate for 2 to 4 hours, flipping baggie over every half hour.
- Heat grill to medium-high. If using a grill pan, place the pan inside the grill to heat up.
- Thread marinaded vegetables onto skewers or place in a grill pan. Grill until you have some lovely grill marks and the vegetables are tender, about 15 to 20 minutes.
- Sprinkle with freshly cracked black pepper and kosher salt before serving.
Notes
Nutrition Information:
I am making these for our Memorial Day BBQ. I’ve made them before and they are a hit! Thanks for the recipe!
This looks delicious, mine are marinating as we speak. Thanks for sharing. Do you know about how many calories this whole meal could be? I’m calorie counting and the olive oil alone is over 1,000 calories I believe. Any help would be appreciated. Thank you.
I hope you liked the grilled veggies, Shamica. I do not provide calorie counts on my blog, sorry.
These look fantastic! I love grilled veggies and you have such beautiful array of my favorite vegetables! And your blog is beautiful!
Hello Kay – thank you so much! I took a peek into your life as a church cook – how very interesting! The book you highlight, “The Spirit of Food”, looks interesting, too. That glazed pork is calling my name.
And thanks for the facebook “like”!
These veggies look delicious! Sometimes veggies just need a little pizazz to make them sing again. Can’t wait to try them!
Hi Holly, nice to hear from you again – thanks for visiting!
These look so-o-o good! Can’t wait to try them.
Yes, you would like these, Mom!
OK, I could eat this for breakfast! :)
This IS great for breakfast, Sandy! With eggs. I know this for a fact. :-)