Grilled Vegetables with Italian Vinaigrette is perfect for the summer, because we know that in Ontario, there is sure to be an abundance of garden vegetables.
A White Balsamic Vinaigrette is the perfect dressing to put on grilled eggplant, zucchini, peppers and other summer vegetables you have on hand.
Grilled vegetables make a wonderful side dish for homemade Chicken Marsala, Barbecue Back Ribs in the Oven, or Salmon with Mango Salsa.
Jump to:
- What is White Balsamic Vinaigrette made of?
- What is the Difference Between Balsamic Vinaigrette and White Balsamic Vinaigrette?
- Ingredients
- How to Make Grilled Vegetables with Italian Vinaigrette
- Top tip
- Storage
- Substitutions and Variations
- Equipment
- More Side Dishes
- Recipe Details
- PIN It Here
- Food Safety
- Comments
This dressing is also perfect as a homemade salad dressing and is the perfect dressing for a Mediterranean grilled vegetable dish. Your roasted summer vegetables will never taste the same without this balsamic vinegar salad dressing.
What is White Balsamic Vinaigrette made of?
Essentially white balsamic vinaigrette is balsamic vinegar which includes essential ingredients like olive oil, garlic and seasonings.
What is the Difference Between Balsamic Vinaigrette and White Balsamic Vinaigrette?
The difference is primarily in the type of vinegar used, how it is manufactured and how long it normally musts. White balsamic vinegar is not left to must for as long as regular balsamic vinegar. Traditionally dark balsamic vinegars sit and musts for ages. Lighter balsamic vinegars must using a pressure cooker to avoid it from browning. Lighter balsamic vinegars are sweet and tangy and are perfect to brighten up roasted summer vegetables and to add tang.
This dish was inspired by summer. A time of year when I do some of my grocery shopping at my parents house because they have so many garden vegetables that they need to give them away or they will go bad. Often, we make Italian grilled vegetables and add a white balsamic vinaigrette to brighten up the dish.
And, let's not forget about dessert. Pair your favorite meal with a nice slice of Cannoli Cake or some Pumpkin Spice Muffins.
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Ingredients
- White Balsamic Vinegar
- Extra Virgin Olive Oil
- Garlic
- Salt
- Fresh Ground Pepper
- Dried Oregano
- Eggplant, Zucchini, and Peppers
- Fresh Parsley
See recipe card for quantities.
How to Make Grilled Vegetables with Italian Vinaigrette
Cut your vegetables and grill them on the barbecue on medium high heat for 10 minutes. Flip and grill on other side.
Combine oil, vinegar, salt, ground pepper, dried oregano, garlic in a bowl and mix to combine. Toss the vegetables in the dressing using ¼ of the dressing.
Arrange the vegetables on a serving tray. Drizzle ¼ of the dressing or more on the vegetables. Top with chopped parsley and serve.
Hint: You can double or triple the recipe and make this dressing and then store it in the fridge so that it is ready any time. Just remember to shake the contents before you use it.
Top tip
Don't over cook your vegetables.
Toss the freshly grilled vegetables in half of the dressing. Then arrange your vegetables in a plate and drizzle the remaining dressing on top. Add any other toppings and herbs to garnish.
You can make this dressing ahead of time.
Store leftover dressing in a mini mason jar for up to 3 to 4 weeks.
Note that ½ of the dressing should be sufficient to dress a plate full of vegetables enough for 3 people.
Storage
Store unused homemade vinegar based dressing in an airtight container or a mini mason jar in the fridge for up to 2 weeks. Any dressing that include lemon, yogurt or dairy creams should be consumed within 3 to 4 days.
These ingredients don't stand up well to freezing.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Feta Cheese - add feta cheese as a topping to add a savory bite
- Olives - add Greek or black olives for a Mediterranean style dish
- Fresh Herbs - add fresh herbs if you have them on hand, like fresh oregano, basil or parsley
- Vegetables - use any type of vegetables with this dressing, like brussel sprouts.
- Salad Dressing - use any leftovers as a salad dressing
- Spice - add hot oil or chilli flakes to bring up the heat
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Equipment
For this recipe, you'll need a platter, whisk, a small bowl and some tongs. If you have double or tripled the recipe, you'll also need some mini mason jars to store your dressing for later use.
More Side Dishes
Recipe Details
Grilled Vegetables with White Balsamic Vinaigrette
https://easyhomemaderecipes.caEquipment
Ingredients
- ¼ cup White Balsamic Vinegar
- ⅓ cup olive oil
- 1 clove Garlic
- ½ tsp Salt
- pepper to taste
- ½ tsp Dried Oregano
- 1 eggplant medium sized
- 1 zucchini
- 1 Red Bell Pepper
- 3 stalks parsley chopped
Instructions
- Cut your vegetables and grill them on the barbecue on medium high heat for 10 minutes. Flip and grill on other side.
- Combine oil, vinegar, salt, ground pepper, dried oregano, garlic in a bowl and mix to combine. Toss the vegetables in the dressing using ¼ of the dressing.
- Arrange the vegetables on a serving tray. Drizzle ¼ of the dressing or more on the vegetables.
- Top with chopped parsley and serve.
Notes
Nutrition
PIN It Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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