This recipe was originally designed to be a balsamic vegetable kebab, served over seasoned rice, but at the last minute I thought, “Why bother with skewers?” Sure, they look pretty and making food look pretty is half my job, but my practical side won over. So, I spread these marinated balsamic vegetables out over a baking sheet, broiled them until they were every so slightly charred and caramelized on the edges, then just spooned them over my special lemon parsley rice. And there it was. A delicious bowl full of Broiled Balsamic Vegetables with Lemon Parsley Rice.
How to Serve Balsamic Vegetables with Lemon Parsley Rice
This recipe will make about six side dish sized servings, or four larger main dish meals. If you want to up the protein, you could always serve it with an egg, some shredded chicken, or tofu. I’m not an expert on tofu, but I’d suggest pressing it first to extract some of the packing liquid, then dicing it and marinating it along with the vegetables so that it can soak up all that delicious flavor. A little sprinkle of Parmesan wouldn’t be so bad on this either, but then I like Parmesan on everything.
What Vegetables Can I Use?
Since this broiling method is so fast, I would suggest sticking to softer summer-type vegetables, like onions, mushrooms, zucchini, summer squash, bell peppers, tomatoes, or eggplant. If you prefer to make harder root-type winter vegetables, check out my oven roasted Balsamic Vegetables recipe.
What if I Don’t Have a Broiler?
No problem! You can still roast the balsamic marinated vegetables in the oven. After marinating the vegetables, simply follow the instructions outlined in my Roasted Summer Vegetables recipe.
Broiled Balsamic Vegetables with Lemon Parsley Rice
Servings 4 to 6 servingsIngredients
BALSAMIC MARINADE
- 2 Tbsp olive oil ($0.24)
- 1/4 cup balsamic vinegar ($0.80)
- 2 cloves garlic, minced ($0.16)
- 2 Tbsp brown sugar ($0.04)
- 2 Tbsp soy sauce ($0.20)
- 1 Tbsp Dijon mustard ($0.12)
- Freshly cracked pepper ($0.05)
VEGETABLES
- 8 oz. button mushrooms ($1.59)
- 1 green bell pepper ($0.88)
- 1 zucchini ($1.32)
- 4 oz. grape tomatoes ($1.25)
- 1 yellow or red onion ($0.31)
LEMON PARSLEY RICE
- 1.5 cups long grain white rice* ( $0.72)
- 2.5 cups water ($0.00)
- 1 clove garlic, minced ($0.08)
- 1/2 tsp salt ($0.03)
- 1/2 bunch fresh parsley ($0.50)
- 2 Tbsp olive oil ($0.24)
- Zest of one lemon ($0.59)
Instructions
- In a small bowl, stir together the ingredients for the balsamic marinade (olive oil, balsamic vinegar, garlic, brown sugar, soy sauce, Dijon, and some freshly cracked pepper).
- Cut the mushrooms, bell pepper, zucchini, and onion into one-inch cubes, or as close to that size as possible. Leave the grape tomatoes whole. Place the vegetables in a gallon-sized zip top bag and pour the marinade over top. Massage the bag to mix the vegetables with the marinade. Let them marinate for 30 minutes at room temperature, flipping the bag occasionally to redistribute the marinade.
- While the vegetables are marinating, begin the rice. Combine the uncooked rice, water, minced garlic, and salt in a medium pot. Place a lid on top and bring the pot up to a boil over high heat. As soon as it reaches a boil, turn the heat down to low and let the pot simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest for 5 more minutes, then fluff with a fork. Allow the rice to cool slightly.
- While the rice is cooking, prepare the lemon parsley mix. Pull the leaves from about 1/2 bunch of parsley. Finely chop the leaves until they appear minced. Use a zester, microplane, or small-holed cheese grater to remove the zest from one lemon. Combine the minced parsley, about 1/2 Tbsp lemon zest, and olive oil in a small bowl.
- When the rice has cooled just slightly, add the lemon parsley mix and fold gently until the rice is coated in parsley, lemon, and olive oil. Avoid vigorous stirring, as this can make the rice pasty.
- Adjust the oven rack to the second position from the top and preheat the broiler on high. Cover a large baking sheet with parchment. Spread the marinated vegetables out over the surface of the baking sheet. If they do not cover the sheet in a single layer, use two baking sheets to avoid over crowding.
- Broil the vegetables about 6-8 inches from the flame for 10 minutes, or until they achieve a subtle char on the edges. Every broiler is slightly different, so keep a close eye on them and turn the baking sheet as needed. For more even broiling, stir the vegetables half way through.
- Fill each bowl with a scoop of lemon parsley rice and a pile of the broiled balsamic vegetables.
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Equipment
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Broiled Balsamic Vegetables and Lemon Parsley Rice – Step by Step Photos
Begin by mixing up this delicious balsamic marinade. Stir together 2 Tbsp olive oil, 1/4 cup balsamic vinegar, 2 Tbsp brown sugar, 2 Tbsp soy sauce, 1 Tbsp Dijon, 2 minced cloves of garlic, and a healthy dose of freshly cracked pepper.
Next, chop up your vegetables. I used an 8oz. container of mushrooms (on sale, woo!), one bell pepper, one zucchini, a 4oz. container of grape tomatoes, and one yellow onion. I happened to have half of a red onion in my fridge that needed to be used, so I just threw that in there for giggles. You can use either a yellow or red/purple onion. Either will work.
Try to cut the vegetables in fairly uniform pieces, about one-inch cubes. Because the tomatoes are so small, you can just leave them whole. Place the cut vegetables in a gallon-sized zip top bag, then pour the marinade over top. Massage the bag a bit to make sure the marinade is distributed among the vegetables. Let them marinate for about 30 minutes. Since it’s such a short marination, it can be at room temperature. Any longer and I’d suggest placing it in the fridge just to be sure.
While the vegetables are marinating, start on the Lemon Parsley Rice. To cook the rice, combine 1.5 cups of long grain white rice with 2.5 cups water, 1 minced clove of garlic, and 1/2 tsp salt. Place a lid on top and bring to a boil over high heat. Once it reaches a boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit for 5 minutes before fluffing with a fork. While the rice is cooking, Pull the leaves from the stems of about 1/2 bunch of parsley.
Chop the parsley until it is very finely minced.
Use a microplane, zester, or small-holed cheese grater to scrape the yellow zest from one lemon.
Combine the minced parsley, about 1/2 Tbsp lemon zest, and 2 Tbsp olive oil in a small bowl.
Once the rice is finished cooking, let it cool just slightly (so that it doesn’t “cook” the parsley and lemon zest), then add the lemon parsley mix.
Gently fold the lemon parsley mix into the rice until the rice is evenly coated. Try to avoid vigorous stirring because that can make the rice sticky.
Finally, adjust your oven rack to the second level from the top and turn the broiler on to high. Spread the marinated vegetables out over a baking sheet (or two). I lined my baking sheet with parchment for easy clean up.
Place the baking sheet in the oven (it should be about 6-8 inches from the flame). Let the vegetables broil until they achieve a slight char on the edges.
Every oven is a little different and rack heights vary, so you’ll need to just keep a close eye on them. My vegetables took about 10 minutes before I liked the amount of brown they had. For more even browning, stir the vegetables halfway through.
Scoop some of the Lemon Parsley Rice into a bowl, then top it with the Broiled Balsamic Vegetables.
Then enjoy. :)
Wow! It looks so delicious. I will make it and share it with my family.. Thanks for sharing such a wonderful dish..
Keep Posting..
This looks so easy and I love balsamic! And parmesan on everything totally agree!
I made this last night with fish (with the leftover lemon juice, parsley, and some butter). It was delicious! I promised myself I would eat more proteins and side dishes like this make it easier. :)
Saw this and had to run out to the grocery store to use up some leftover pasta and bell pepper. Squeezing the leftover lemon slices over the bowls was a yummy addition too. Turned out delicious, I will definitely make this again!
I make vegetables like this all the time; roasted in the over, in my grill pan in the summer. Think I need to make some of these this weekend with a chicken.
oooooooooooh. I bet i can do this in the toaster oven oo for smaller/faster portions.
Off subject, but in my endless quest for freezer-friendly dishes I made the “Vegetable Barley Soup” from your cookbook the other day. I was making supper (another dish) also at the time, so I didn’t try the outcome when I was truly hungry — just divided it up in containers for lunches. I threw a container in my bag on the way out this morning, and it was perfectly defrosted to pop in the work microwave. It was scrumptious! Thank you for this great recipe! I’m thrilled I have another 6 containers for subsequent work lunchtimes.
This looks super tasty! I usually do a batch of roasted veggies when I have a few that are on their last legs, I’ll try this marinade next time.
I love the tofu idea! I also think chickpeas would be great with this, I’d probably try to broil them right there with the veggies after marinating everything together.
Thank you for another great vegan-friendly recipe! I really appreciate them!
Yesterday I’ve been studying how to make and use a new found love: gremolata (parsley/lemon zest/garlic). And today you post this?!….wow…definitely going to make it, thanks for the recipe :-)
The vegetables sound wonderful and I’ll probably roast them since the broiler sets off my smoke alarm! However, I can’t believe I never thought of lemon parsley rice. It’s such a classic combination.
Do you think this would be okay if the vegetables were roasted instead of broiled or is there an issue with the marinade burning? My broiler is on the bottom of the oven and it scares me to use it especially since I’d have to get down on the floor essentially to put things in/take things out.
Yes, you can definitely roast instead. :) I chose the broiler because it’s fast, but roasting will add even more depth to the flavor.
This looks delicious! One question – my husband hates mushrooms and onions (sadly) so I’m trying to think of other veggies that might be good to add to the mix. Do you think broccoli, carrots, or parsnips might work here? Any other recommendations?
I think broccoli would be delicious and it will probably soak up that marinade nicely. Carrots will be okay, but since they’re so hard they will probably still be mostly raw after the quick cooking time (same for parsnips). :)
Carrots and parsnips could be blanched before roasting.
I don’t like mushrooms either. I bought zucchini, squash, bell pepper, onion and grape tomatoes to make this dish for dinner tonight. Oh, and I’m going to add some garbanzo beans as well. I think it will turn out great!
I’m imagining the veggies could easily be transformed into a delicious cold salad for lunch the next day, maybe with some garbonzo beans added in for protein. Thoughts?
Garbonzo/chick peas would be a great addition and exactly what I thought as well! I am going to make this, double the marinade, and add a can of drained & rinsed beans to veggie in the marinade. Might also switch the zucchini for eggplant.
Absolutely! Or they can be put inside a tortilla with some cheese for a quick quesadilla or burrito. :)
Tomorrow is grocery day, and I was stumped for dinner. I made the parlsley rice and some salmon to go with it, I just used 1 red & 1 yellow onion with the marinade, as that’s all I had. The purple, pink and flecks of green were beautiful on the plate, and everything was delicious.
I think the balsamic vinegar is missing from the ingredients list…?
Hahah, yeah, just fixed that… I don’t know where my brain is. :)
It looks like you also left off the dollar sign for it! ;D
Doh! Hahaha, thank you. ;)