Grilled Vegetables with Balsamic Vinegar
Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish.
Perfect for busy weeknights or when you're tired of the same old side dishes, these easy balsamic-roasted vegetables are bursting with savory flavor.
The sweetness of grilled vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. It is just as nice served lightly warmed for lunch as hot for a dinner, or use it as a cold dish in a selection of salads.
Butternut squash, sweet potato, red peppers, and Yukon Gold potatoes are roasted with olive oil, balsamic vinegar, and herbs in this easy side dish.
Nice concept, though I agree w/ other comments re: too much oil and too long in the marinade (a quick toss will do), but the soy and balsamic are nice additions. We use this approach for nearly all our veggies during grilling season: broccoli, cauliflower, mushrooms, onions, potatoes -- all come out great. Also, we use a basket-style metal container right on the grill -- it makes cooking much simpler and you can cut the veggies into similar size pieces for equal cooking time.
The balsamic vinegar makes the dish and adds a nice sweetness to everything. Add tablespoon of Chipotle Tabasco sauce for awesome flavor.
i cut this in half and used one mex squash, one zucchini, and half of a roma tomato.. i quartered the olive oil (less is more).. and added 1/8 tsp each of italian seasoning and dried rosemary.. if i were to try this again i'd sub worcestershire for the soy (i used low sodium).. and lastly.. TY FOR THE RECIPE
Loved it (omitted the salt)!