Blackstone Griddle Balsamic Vegetables
Blackstone Griddle Balsamic Vegetables is an easy side dish recipe for the flat top grill or a hearty vegetarian or plant based meal!
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.