Best 4 Grilled Squash With Balsamic Drizzle Recipes

Grilled squash with balsamic drizzle is a delicious and healthy dish that is perfect for a summer meal. The squash is grilled until it is tender and slightly charred, and then drizzled with a balsamic vinegar glaze. The result is a dish that is both flavorful and visually appealing. Whether you are looking for a side dish or a main course, grilled squash with balsamic drizzle is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables image

Provided by Guy Fieri

Categories side-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups balsamic vinegar, preferably aged
1 tablespoons brown sugar
2 tablespoons honey
1/2 cup balsamic vinegar, preferably aged
1/4 cup extra-virgin olive oil
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 teaspoon granulated garlic
3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick
2 celery roots, trimmed and cut in 1/4-inch slices
3 large red onions, cut into rounds, 3/8-inch thick
2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick
4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick
Oil, for brushing grill

Steps:

In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.
In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.
Preheat grill to medium-high.
Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.
Drizzle veggies with remaining glaze and serve on a warm platter.

BALSAMIC GRILLED ZUCCHINI

Balsamic Grilled Zucchini image

A simple, easy grilled zucchini with a touch of balsamic vinegar and spices.

Provided by LashGal

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

2 zucchinis, quartered lengthwise
2 teaspoons olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

Steps:

Preheat grill for medium-low heat and lightly oil the grate.
Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 3.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 8 mg, Sugar 2.2 g

GRILLED VEGETABLES WITH BALSAMIC VINEGAR

Grilled Vegetables with Balsamic Vinegar image

A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

Provided by Natasha

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

Steps:

Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g

GRILLED SQUASH WITH BALSAMIC DRIZZLE

Grilled Squash With Balsamic Drizzle image

This summertime summer side dish is easy to make and so tasty. Grilling the summer squash and zucchini adds a slightly smoky flavor. The balsamic sauce, though, gives them a sweet and tart punch of flavor. It's a delicious way to jazz up zucchini and squash.

Provided by Sherri Williams @logansw

Categories Vegetables

Number Of Ingredients 7

Ingredients

3 large summer squash, quartered
3 large zucchini, quartered
3 tablespoon(s) olive oil, extra virgin
1 tablespoon(s) dry thyme
- salt and pepper, to taste
4 ounce(s) balsamic vinegar
1 tablespoon(s) honey

Steps:

Mix ingredients 3-5 (olive oil, salt, pepper, and dry thyme).
Brush squash with the olive oil mixture.
On a heated grill, grill squash for about two minutes on all sides. Remove and set aside.
In a saucepan, heat balsamic vinegar and honey. Reduce until it's a syrup consistency. This will take 4-6 minutes.
Drizzle balsamic syrup on warm squash.

Tips:

Choose the right squash: Look for firm, heavy squash with smooth, unblemished skin. Avoid squash with soft spots or bruises.
Slice the squash evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not be as tender.
Use a hot grill: This will help to sear the squash and prevent it from sticking. If your grill is not hot enough, the squash will steam instead of grill.
Don't overcrowd the grill: Leave some space between the squash slices so that they have room to cook evenly.
Cook the squash until it is tender: You can check this by piercing it with a fork. The squash should be easily pierced when it is done.
Drizzle the squash with balsamic vinegar: This will add a delicious sweet and tangy flavor to the squash.
Serve the squash immediately: Grilled squash is best served hot off the grill.

Conclusion:

Grilled squash is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and antioxidants. Grilled squash can be served with a variety of main dishes, such as grilled chicken, fish, or steak. It can also be used in salads, sandwiches, and wraps. If you are looking for a healthy and delicious way to enjoy squash, grilled squash is a great option.