When summer comes around 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.
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.
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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.
Grilled vegetables with a white balsamic vinaigrette make a wonderful side dish for homemade Chicken Marsala, Barbecue Back Ribs in the Oven, or Salmon with Mango Salsa.
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 Needed to Make a White Balsamic Vinaigrette
- 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.
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.
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.
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
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.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.
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.
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.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
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.
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Recipe Details
Grilled Vegetables with White Balsamic Vinaigrette
Ingredients
- ⅓ cup White Balsamic Vinegar
- ½ cup Extra Virgin Olive Oil
- 1 clove Garlic
- ½ teaspoon Salt
- Fresh Ground Pepper to taste
- ½ teaspoon Dried Oregano
- 1 small Eggplant
- 1 Zucchini
- 1 Red Bell Pepper
- 3 stalks of Fresh 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.
- Store leftover dressing in a air tight container.
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