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

Hey everyone, it’s O’Neill, welcome to my recipe website. Today, I’m gonna show you how to make a special dish, grilled vegetables with infused olive oil and balsamic glaze. One of my favorites. This time, I will 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 current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Grilled vegetables with infused Olive Oil and Balsamic glaze is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to 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 cook it.

The ingredients needed to make Grilled vegetables with infused Olive Oil and Balsamic glaze:
  1. Prepare Asparagus
  2. Make ready Red bell peppers, cut in wide slices for grill
  3. Prepare Eggplant, cut in half and 1/2 inch thick slices
  4. Get Zucchini squash, cut in half and 1/2 inch thick slices
  5. Prepare Red onion, cut in 1/2 inch thick rounds
  6. Take 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. Take 2 Garlic cloves, crushed
  11. Take 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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