Blackstone Griddle Balsamic Vegetables

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.

vegetables before cutting

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.

prepped veggies on a tray for Blackstone Griddle Balsamic Vegetables

And the balsamic vinegar and Italian seasoning.

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.

diced potatoes on the griddle before cooking

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.

adding the other veggies to the griddle

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.

adding garlic to Blackstone Griddle Balsamic Vegetables

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.

Blackstone Griddle Balsamic Vegetables with steak

A complete and easy dinner of steaks and these Blackstone Griddle Balsamic Vegetables!

Blackstone Griddle Balsamic Vegetables

The fam was very pleased with this amazing meal.

Blackstone Griddle Balsamic Vegetables

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Blackstone Griddle Balsamic Vegetables

Blackstone Griddle Balsamic Vegetables

Cheri Renee
Blackstone Griddle Balsamic Vegetables is an easy side dish recipe for the flat top grill or a hearty vegetarian or plant based meal!
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 109 kcal

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.
Keyword Asparagus, Balsamic, Easy, Healthy, Meatless, Mushroom, Potato, Recipe, Red Pepper, Vegetables, Vegetarian

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