Grilled Vegetables with White Balsamic Vinaigrette
https://easyhomemaderecipes.caGrilled Vegetables with White Balsamic 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 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.
Equipment
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
Top Tips
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. Nutrition is based on a serving for 3 people x 2.
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.
Nutrition
Serving: 1Calories: 293kcalCarbohydrates: 18gProtein: 3gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 404mgPotassium: 642mgFiber: 6gSugar: 12gVitamin A: 1498IUVitamin C: 67mgCalcium: 42mgIron: 1mg
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