Name: Summer Grilled Balsamic Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 medium bell peppers, chopped (any color works red, yellow and orange); 2 medium zucchini, thickly sliced; 1 medium cauliflower head, cut into small florets; 1 container baby bella mushrooms (~8 oz); 2 Tbsp. extra virgin olive oil; Salt and pepper, to taste; 1 cup balsamic vinegar, reduced (or 1/4 cup pre-made balsamic reduction); 2 Tbsp. chopped fresh basil

This content was last updated on December 16, 2019

Fresh vegetables are a colorful addition to your summer barbecue. This versatile recipe is simple, flavorful and our new grilling go-to. Made with a variety of bell peppers, summer squash and mushrooms, your version can use any seasonal produce. A marinade of olive oil and balsamic reduction adds a light sweetness and enhances your body’s ability to absorb their fat-soluble vitamins.

Ingredients

3 medium bell peppers, chopped (any color works red, yellow and orange)
2 medium zucchini, thickly sliced
1 medium cauliflower head, cut into small florets
1 container baby bella mushrooms (~8 oz)
2 Tbsp. extra virgin olive oil
Salt and pepper, to taste
1 cup balsamic vinegar, reduced (or 1/4 cup pre-made balsamic reduction)
2 Tbsp. chopped fresh basil

Makes 8 servings (1 cup). Per serving: 100 calories, 4 g total fat (0.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 14 g carbohydrates, 3 g protein, 3 g dietary fiber, 35 mg sodium, 9 g sugar, 0 g added sugar.

Directions

Place chopped vegetables and mushrooms in large mixing bowl. Toss with oil and salt and pepper, if using, to coat evenly. Add vegetables to a grill basket and grill over medium heat for 15 minutes or until vegetables are fork tender. If you don’t have a grill, spread vegetables evenly over 1-2 baking sheets and roast for 20 minutes at 400°F, stirring after 10 minutes.
While vegetables are cooking, bring balsamic vinegar to a boil in small saucepan. Reduce heat to medium/low and let vinegar simmer for 10-15 minutes, stirring occasionally. The reduction is done when vinegar has thickened enough to lightly coat the spoon. Let the balsamic glaze cool (at room temperature or in fridge); it will continue to thicken as it cools.
To serve, drizzle glaze over roasted veggies and garnish with chopped fresh basil.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

All Foods

Broccoli and Cruciferous Vegetables

Tomatoes

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