Grilled Vegetables with Balsamic Glaze
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Grilled Vegetables with Balsamic Glaze

Prep: 20 minutes
Grill: 7 minutes • Serves: 8

Balsamic Glaze

2 garlic cloves, crushed with press
1/4cup balsamic vinegar
1/4cup honey
1 tablespoon Worcestershire sauce
1/8teaspoon salt
1-1/2 teaspoons cornstarch
1-1/2teaspoons water

Grilled Vegetables

4 pounds fresh vegetables: cauliflower and/or broccoli florets, green beans, halved bell peppers, halved carrots, halved tomatoes, mushrooms, sliced red onion, sliced sweet potatoes and/or sliced zucchini and/or yellow squash
1/4cup olive oil
1 tablespoon chopped fresh rosemary leaves

1.Prepare outdoor grill for direct grilling over medium heat.

2.Prepare Balsamic Glaze: In small saucepot, whisk together garlic, vinegar, honey, Worcestershire and salt. Cook over medium heat 2 minutes or until mixture simmers. In small bowl, whisk together cornstarch and water; add to balsamic mixture and heat to boiling, stirring constantly with whisk. Remove from heat.

3.Prepare Grilled Vegetables: In large bowl, toss vegetables with oil. Place vegetables on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking.

4.To serve, transfer vegetables to serving platter. Sprinkle with rosemary and serve with Balsamic Glaze.


Approximate nutritional values per serving:
186 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
118mg Sodium, 29g Carbohydrates, 5g Fiber, 4g Protein