Step-by-Step Guide to Prepare Homemade Grilled vegetables with infused Olive Oil and Balsamic glaze

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, grilled vegetables with infused olive oil and balsamic glaze. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 fast, it tastes yummy. It is enjoyed by millions daily. Grilled vegetables with infused Olive Oil and Balsamic glaze is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this 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 can achieve it.

The ingredients needed to make Grilled vegetables with infused Olive Oil and Balsamic glaze:

1. Take Asparagus
2. Make ready Red bell peppers, cut in wide slices for grill
3. Make ready Eggplant, cut in half and 1/2 inch thick slices
4. Get Zucchini squash, cut in half and 1/2 inch thick slices
5. Get 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. Prepare 2 T Olive oil, extra virgin (I make my own infused herb oil)
9. Prepare 2 T Balsamic vinegar
10. Take 2 Garlic cloves, crushed
11. Get 1 tsp Salt and 1/2 tsp pepper
12. Get 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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