Description
Experience the vibrant flavors of Easy Balsamic Grilled Vegetables with Feta—an ideal dish for summer barbecues, family gatherings, or a quick weeknight dinner. This recipe showcases the best seasonal produce, marinated in a delightful blend of balsamic vinegar, fresh herbs, and spices to enhance their natural sweetness. Perfectly grilled and topped with creamy feta cheese, these vegetables are not only visually stunning but also packed with nutrients.
Ingredients
Scale
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon red apple vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 teaspoon dijon mustard
- Kosher salt (to taste)
- A few turns of fresh cracked pepper
- 2 sweet bell peppers (red, orange, or yellow, sliced)
- 2 yellow squash (sliced into rounds)
- 2 zucchini (sliced in rounds)
- 1 small onion (sliced thin)
- 1 lb. asparagus stalks (chopped into 3-inch stalks)
- 4 ounces goat cheese or feta cheese (optional)
- 2 Tablespoons high-quality balsamic vinegar or balsamic reduction (if desired)
Instructions
- Whisk together olive oil, balsamic vinegar, red apple vinegar, oregano, garlic powder, salt, and pepper in a measuring cup.
- Pour the marinade over sliced vegetables and let them marinate for at least 15 minutes.
- Preheat your grill to medium-high heat.
- Spread the marinated vegetables on a vegetable basket or cast iron griddle and grill for 4–5 minutes on one side until browned; flip and grill for another 5 minutes until softened.
- Remove from the grill and drizzle with extra balsamic vinegar; top with feta cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Marinate veggies longer for better flavor. Experiment with seasonal favorites like mushrooms or eggplant. Serve warm as a standalone dish or mix into salads and pasta.