These grilled veggies have a delicious balsamic marinade. I like to make a huge batch of grilled veggies to have on hand for the week to use as a side, salad topping, or stir into my lazy pasta dinner.
- 3–4 bell peppers, quartered
- 1 eggplant, cut into 1/2” thick rounds
- 1 bunch asparagus, trimmed
- 1 bunch spring green onions
- 1/4 cup pine nuts, for garnish
For the Balsamic Marinade:
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 lemon, juiced
- 1 tablespoon oregano
- 2 garlic cloves, minced
- 1/2 teaspoon salt
For the Garlic Herb Dipping Oil:
- In a small bowl, whisk together the marinade ingredients.
- Place the vegetables (except for the green onions) in a Ziploc bag and pour in the marinade. Seal the bag and gently shake to coat the veggies. Place in the refrigerator and marinade for about 30 minutes.
- Meanwhile, to make the garlic herb dipping oil, place of the ingredients into a food processor or mini chopper and pulse to blend and combine (this could also be done in a bowl if you don’t have either of these tools. Simply mince the herbs and garlic and whisk in with the rest of the ingredients.)
- Turn the grill on medium-low heat. Place the veggies directly on the grill (or on a grill pan if you prefer) and grill for 8 minutes on each side. For more delicate vegetables, such as the green onions and asparagus, cook for 5-10 minutes, tossing every few minutes to keep them from burning.
- When the vegetables are cooked, remove from the grill. Add to a plate and garnish with extra parsley and/or basil and a sprinkle of pine nuts. Serve with the garlic herb dipping oil and enjoy!
- Serving Size: 2 tablespoons dipping oil + 1 cup veggies
- Calories: 223
- Sugar: 6g
- Sodium: 271mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten-free, side dish, grilling, grilled veggies, grilled vegetables, garlic herb oil