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

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, grilled vegetables with infused olive oil and balsamic glaze. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Grilled vegetables with infused Olive Oil and Balsamic glaze is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Grilled vegetables with infused Olive Oil and Balsamic glaze is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have grilled vegetables with infused olive oil and balsamic glaze using 12 ingredients and 4 steps. Here is how you cook it.

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