Blackstone Griddle Balsamic Vegetables
I am one of those weirdos that get super excited for vegetables, so this recipe for Blackstone Griddle Balsamic Vegetables made my heart explode with happiness!
We had the kids and grandkids over for dinner and a pool day, so I cooked some steaks on the griddle as well as these veggies.
This is great to feed a crowd because it makes a ton, and the steaks were so easy to make at the same time.
How to make Blackstone Griddle Balsamic Vegetables
First, prepare the vegetables and put them all on a tray to easily carry out to the griddle or flat top grill.
I have a pound of diced redskin potatoes.
Also sliced a pound of asparagus, mushrooms, a red bell pepper, red onion, and plenty of minced garlic.
And the balsamic vinegar and Italian seasoning.
Preheat the griddle to medium heat for a few minutes and add the potatoes first with some cooking oil of choice, kosher salt and pepper.
Cover with a melting dome and a little water.
Cook the potatoes for 6 to 7 minutes.
Remove the dome a few times to flip the potatoes and add more water each time before covering again.
Then add the rest of the vegetables along with more cooking oil, kosher salt, and pepper.
Cook 6 to 7 more minutes, mixing together with the potatoes using hibachi spatulas a few times.
Finally the minced garlic joins the party along with 2 to 3 tablespoons balsamic vinegar and about 1 1/2 tablespoons Italian seasoning.
Mix it all together and cook another 3 to 4 minutes.
I cooked some sirloin steaks on an empty side of the griddle and timed it so everything was ready at once.
My crew loves medium rare steaks, so 3 minutes per side and they were perfectly cooked.
A complete and easy dinner of steaks and these Blackstone Griddle Balsamic Vegetables!
The fam was very pleased with this amazing meal.
If you like Blackstone Griddle Balsamic Vegetables, you might also like these recipes…
Blackstone Veggie Hummus Wraps
Griddle Sausage and Potatoes Recipe
Blackstone Italian Sloppy Joes
Blackstone Griddle Vegetarian Recipes
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Blackstone Griddle Balsamic Vegetables
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 pound redskin or gold potatoes cut into bite size pieces
- kosher salt, pepper
- 1 pound mushrooms sliced
- 1 pound asparagus cut into 2 inch pieces
- 1 red bell pepper sliced
- 1 red onion sliced
- 5 to 6 cloves garlic minced
- 1 1/2 tablespoons Italian seasoning
- 2 to 3 tablespoons balsamic vinegar
Instructions
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil, the potatoes, kosher salt, pepper, and some water. Cover with a melting dome and cook 6 to 7 minutes. Remove the dome a few times to flip the potatoes and add more water each time before covering again.
- Set the melting dome aside. Add a little more cooking oil and the mushrooms, asparagus, red pepper, and red onion, season with more kosher salt and pepper. Cook 6 to 7 more minutes, mixing together with the potatoes using hibachi spatulas a few times.
- Add the garlic, Italian seasoning, and balsamic vinegar. Cook another 3 to 4 minutes, mixing together a few times.Note: I made some steaks on the griddle at the same time on the other side of the griddle for a complete meal. I seasoned with kosher salt and pepper and cooked for 3 minutes per side for medium rare.