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

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