Grilled vegetables with infused Olive Oil and Balsamic glaze
Grilled vegetables with infused Olive Oil and Balsamic glaze

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, grilled vegetables with infused olive oil and balsamic glaze. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Grilled vegetables with infused Olive Oil and Balsamic glaze is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Grilled vegetables with infused Olive Oil and Balsamic glaze is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have grilled vegetables with infused olive oil and balsamic glaze using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Grilled vegetables with infused Olive Oil and Balsamic glaze:
  1. Make ready Asparagus
  2. Make ready Red bell peppers, cut in wide slices for grill
  3. Take Eggplant, cut in half and 1/2 inch thick slices
  4. Take Zucchini squash, cut in half and 1/2 inch thick slices
  5. Get Red onion, cut in 1/2 inch thick rounds
  6. Get Baby portabella mushrooms, in grill pan or saute in a skillet
  7. Make ready Fresh basil and parsley for garnish
  8. Make ready 2 T Olive oil, extra virgin (I make my own infused herb oil)
  9. Make ready 2 T Balsamic vinegar
  10. Get 2 Garlic cloves, crushed
  11. Prepare 1 tsp Salt and 1/2 tsp pepper
  12. Make ready Balsamic glaze (if using herb infused oil)
Instructions to make Grilled vegetables with infused Olive Oil and Balsamic glaze:
  1. Whisk the dressing ingredients in a bowl. Set aside. Depending on how many vegies you are making varies the amount of dressing to make.
  2. Put vegies in a bowl and lightly coat with olive oil. Spray cooking spray on grill and preheat on low. Place vegies on the grill in a single layer and cook for 6 minutes. Flip and cook for 6 more minutes. Remove from grill and drizzle dressing over vegies.
  3. Sprinkle fresh herbs over the vegies and serve.
  4. I use my own infused herb oil to coat the vegies. After grilling, I drizzle with balsamic glaze. This is delicious.

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