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# Healthy Recipes: Summer Grilled Balsamic Veggies
- URL: https://www.foodconsumer.org/healthy_recipes_0628160854/
- Published: 2016-06-28T21:50:00.000Z
- Updated: 2026-09-15T14:39:04.000Z
- Description: Bell peppers, zucchini, cauliflower and baby bella mushrooms tossed with olive oil and grilled about 15 minutes, then drizzled with a homemade balsamic reduction and fresh basil. Eight servings at 78 calories each; without a grill, roast at 400F for 20 minutes.
- Author: Food Consumer
- Tags: Healthy Recipes from AICR, Recipes & Dining, #vivvo-import

**Developed by Sonja Goedkoop** 

  
Fresh vegetables are a colorful addition to your summer barbecue. This versatile recipe is simple, flavorful and our new grilling go-to. Made with a variety of bell peppers, summer squash and mushrooms, your version can use any seasonal produce. A marinade of olive oil and balsamic reduction adds a light sweetness and enhances your body’s ability to absorb their fat-soluble vitamins.

**Makes 8 servings. Yield: about 8 cups**  

**Per Serving:** 78 calories, 4 g total fat (<1 g saturated fat),   
11 g carbohydrate, 3 g protein, 4 g dietary fiber, 30 mg sodium.

**Ingredients:**  
  
3 medium bell peppers, chopped (any color works red, yellow and orange)  
2 medium zucchini, thickly sliced  
1 medium cauliflower head, cut into small florets  
1 container baby bella mushrooms (\~8 oz)  
2 Tbsp extra virgin olive oil  
Salt and pepper, to taste  
1 cup balsamic vinegar, reduced (or 1/4 cup [pre-made balsamic reduction](http://preventcancer.aicr.org/site/R?i=eVQDrAJj7ehBm7OHwqRXZw&ref=foodconsumer.org))   
2 Tbsp chopped fresh basil  

**Directions:**   
  
Place chopped vegetables and mushrooms in large mixing bowl. Toss with oil and salt and pepper, if using, to coat evenly. Add vegetables to a grill basket and grill over medium heat for 15 minutes or until vegetables are fork tender. If you don’t have a grill, spread vegetables evenly over 1-2 baking sheets and roast for 20 minutes at 400°F, stirring after 10 minutes.   
  
While vegetables are cooking, bring balsamic vinegar to a boil in small saucepan. Reduce heat to medium/low and let vinegar simmer for 10-15 minutes, stirring occasionally. The reduction is done when vinegar has thickened enough to lightly coat the spoon. Let the balsamic glaze cool (at room temperature or in fridge); it will continue to thicken as it cools.   
  
To serve, drizzle glaze over roasted veggies and garnish with chopped fresh basil. 

**Grocery List**  

| • | Bell peppers                |
| - | --------------------------- |
| • | Zucchini                    |
| • | Cauliflower head            |
| • | Baby bella mushrooms        |
| • | Extra virgin olive oil      |
| • | Salt and pepper             |
| • | Balsamic vinegar            |
| • | Fresh basil *From AICR.org* |