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.
See how we calculate recipe costs here.
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. :)
Just made this at home and it was amazing! So filling, healthy, and delicious! Thanks for the awesome recipe!
Unfortunately, this recipe didn’t work for me at all. I think I probably had fewer veggies, so the ratio or marinade to veggie mixture was out of whack, making the veggies too wet. I ended up doubling the cooking time because every time I checked the veggies were still pretty wet and not getting that nice char or caramelization to them. I’m trying to eat the leftovers now, but there’s too much vinegar tang to them. I prefer the natural sweetness that comes out when you just roast veggies. If I get a craving for balsamic veggies again, I would just roast them regularly then drizzle some balsamic glaze over the top. I’ll try to salvage these leftovers by throwing them in some pasta or eggs, maybe, but I won’t make this recipe again.
Hi Beth,
Thanks so much for your vegan recipes, I’ve loved just about every recipe of yours I’ve made.
Anyway, I love balsamic vinegar but my partner has sensitivity to high acidity so he hates balsamic. I was thinking I could marinate our veggies seperately, I just don’t know with what to sub for the balsamic in his. I’m thinking red wine vinegar? He’s not as sensitive to that usually.
Interesting! I usually find red wine vinegar to be more acidic than balsamic, but everyone has different taste buds. :) I’d go with the red wine vinegar and maybe stir in a touch of honey. Sugar usually helps dull acidity. The roasting action should make the acid less pronounced, as well. :)
Thanks, you’re the best! I don’t understand it either… personally I could drink balsamic vinegar and be a happy girl :)
Instead of marinating them, you could try just roasting the veggies normally and reducing some balsamic into a glaze that you drizzle over your veggies.
I made this to go with leftover curried lentils. Used neutral oil instead of olive and cilantro and lime in the rice instead of parsley and lemon. Worked out great, and there were leftovers again! So, I turned the veg and rice into veggie fried rice with some minced ginger, a couple of scrambled eggs, soy sauce and sriracha. This was KILLER. Now there are no more leftovers, tragically, and the cycle begins anew. :)
Made this last night with some FODMAP friendly veggies (eggplant, zucchini, red bell pepper, fennel, carrot, grape tomatoes) and brown rice without garlic (I bake mine: http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe.html). Fried an egg and put it on top. That marinade is AWESOME!
Hello! I made this last night – used the veggies I had on hand – which were carrots, beets and onions and cooked it for quite a bit longer and MAN OH MAN! It was so delicious! Thanks, Beth!
I just made this recipe…I used different veg – carrots, parsnips, peppers and onions and I cooked up some chicken as well. But HOLY food goddess. That was amazing. I make your recipes a lot, and I’m always happy – oven fajitas is a staple and now this one is too. Thank you Beth – *I am not worthy*
Here’s the story of Yvonne: Yvonne makes a delicious budgetbytes Fall Harvest Salad for lunch and really enjoys it, but after eating two cups is still feeling a bit hungry. Yvonne thinks “No big deal, I’m making another delicious meal for dinner that will fill me up!” Yvonne happily makes the Broiled Balsamic Vegetables with Lemon Parsley Rice and gobbles up two bowls! And yet without any protein to fill her up, the grumps have set in. When you get the grumps, you get stupid. And so it was that Yvonne ate two super tasty meals and was left starving at the end of the night because she didn’t add any protein. Yvonne should have put a sunny side up egg on her yummy rice bowl, but being grumps, she was dumb. Don’t be like Yvonne. The end.
Hahahaha love it. :)
I just made this for dinner, with the drained tofu cubes in place of mushrooms. I also just made some whole wheat couscous to save time and effort (really cheap at Trader Joe’s). It was very good! Thank you for the recipe!
What do you think about using Quinoa instead of rice? Would add protein!
I think that would work nicely. :)
Looks like a delicious meal. I think this would pare really well with some tofu and would make an excellent lunch the following day.
Super yummy, especially with the rice. All I had was a giant eggplant and it turned out great!
This was awesome! I added a splash of lemon juice, parmesan, and a few pine nuts. I can see adding salmon or chicken for company, but for me this was a really great dinner on its own. I will most definitely be making this again and again.
Is it possible that I can add chicken or shrimp to the balsamic vegetables? Thanks, Beth!! :-)
Yep, you sure could, although I’d switch to roasting (at about 400F degrees) rather than broiling to make sure they cook through. I’m not sure how long you’ll need to roast, though, because it depends on the size of the pieces and whether you add chicken or fish. Shrimp tends to cook very fast, though.
I’m eating this as I type and it is DELICIOUS. I subbed maple syrup for brown sugar but it probably doesn’t make much of a difference in taste, and I roasted at 400 degrees for about 11 minutes instead of broiling. As other commenters have said, a side of chickpeas would be perfect… Or, I would add a block of extra firm tofu (with the liquid pressed out beforehand) right in with the vegetables and it would be perfect.
Thank you for all of your vegan and vegetarian recipes! I’ve made many recipes from here and they always turn out great