This Grilled Vegetable Salad with Balsamic Glaze gives a summer classic a smokey and sweet flavor. 

Grilled Vegetables with Balsamic Glaze

How many times have you grilled zucchini and served it in long slices at a summer BBQ? My family has done this countless times because it is very easy. With this Grilled Vegetable Salad with Balsamic Glaze I BBQ’d the vegetables I diced them all and tossed the vegetables with a drizzle of olive oil, basil, and balsamic glaze. 

Most of the time at summer BBQ’s you are eating foods that are a little heavy. It’s best to load your plate with vegetables that are high in anti-oxidants such as asparagus, bell pepper, mushrooms, red onion, green and yellow squash.

Trust me, your friends and family will love this grilled vegetable salad with balsamic glaze for your next summer barbecue. 


Grilled Vegetable Salad with Balsamic Glaze 

Grilled Vegetables with Balsamic Glaze

Ingredients:

  • 1 pound asparagus, ends trimmed
  • 1 red bell pepper, halved seeds removed 
  • 8 oz mushrooms 
  • 2 zucchini, halved length wise 
  • 2 yellow squash, halved length wise 
  • 2 small red onions, peeled and sliced 
  • olive oil for drizzling
  • salt and pepper
  • a handful of basil leaves, chopped
  • balsamic glaze, to taste 

Instructions: 

  1. Preheat a grill to 400 degrees. 
  2. Prepare the vegetable platter that you will be grilling, drizzle all vegetables with olive oil before grilling and season with salt and pepper.
  3. Add the whole asparagus to the grill along with the mushrooms sliced in half. Grill until asparagus are cooked through and lightly charred. About 5-7 minutes for both, remove from grill and set aside.  
  4. Next grill the bell pepper halves, zucchini and yellow squash cut side down, and if there is room red onion sliced. Cook for about 5 minutes and flip to the other side, let grill marks form. 
  5. Remove from grill once all the vegetables have softened slightly. 
  6. On a cutting board cut the vegetables into smaller bite size pieces and toss with basil, olive oil, additional salt/pepper, and finally drizzle the balsamic glaze over the top.

Notes:

  • Cooking time on vegetables will vary depending on the heat of your grill, cook until they have reached the desire doneness 
  • Can be made ahead of time and served cold or room temperature 

Want to see more balsamic flavors, see here: