Grilled Summer Vegatables (Squash, Zucchini, Eggplant) w/ Balsamic Marinade

Marinade Ingredients: Yield 3 cups

  • 1 cup Balsamic vinegar
  • 6 T finely chopped fresh garlic
  • 4 T Dijon mustard
  • 1 T finely chopped fresh rosemary
  • 2 cups Extra virgin olive oil


  1. In a small bowl, whisk together all ingredients except the olive oil.
  2. Slowly drizzle the olive oil into the bowl while whisking to emulsify the marinade.


Put everything except the oil in a blender and blend for 20 seconds to combine. Then drizzle the oil in slowly while blending on high to emulsify.


For the vegetables:

  1. For the squash and zucchini, cut off the root and the top then into 3-4 inch long segments.  Then slice the segments lengthwise into about ¼ inch thick slices.  For eggplant, just cut rounds of the same thickness.  Slices of red onion also work well.
  2. Toss the slices with enough marinade to coat all surfaces evenly.  They should be dressed with the marinade, not soaked.
  3. Let the veg marinate for about 20 minutes then season with salt and pepper and grill over high heat about 1 ½ minutes per side.  They should be nicely charred on the outside but still have a little crunch to them.
  4. Lay flat on a sheet tray, drizzle with a little more marinade then cool completely.

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