Grilled Shrimp and Veggies with Balsamic Vinegar

Grilled Shrimp and Veggies with Balsamic Vinegar

TheGreenTurnip Score: 7


Do you know how balsamic vinegar is made? I didn’t. Fortunately my handy cookbook explains! Balsamic vinegar is an Italian vinegar made from grapes. With a “gentle” flavor and aroma, it is suitable for salads.

I love balsamic vinegar now, but I did not always like it.

I can still remember the first time I ate balsamic vinegar (and decidedly did not enjoy it). It was thick and black and served to me on a spoon.

The occasion was a visit to the home of my mom’s graduate school adviser. He was a  designer, so his house had all kinds of artwork and half-finished projects. When we arrived at the house, it smelled like freshly baked cookies. Already I liked him!

That is… until we got onto the topic of balsamic vinegar. Being a precocious 12-year old, I had read an article about bottles of extremely expensive balsamic vinegar. I expressed my disbelief at any vinegar costing hundreds of dollars. It turns out that our host had just such a bottle of vinegar in his pantry! He brought out the bottle and served me a spoonful of very black, very sticky vinegar.

I tried to refuse, but he persisted. It was not as bad as I imagined! But I was not eager for more. Now I am grateful that he let me try his precious vinegar. These days I’m cooking with an $8 bottle, and I wish I could enjoy that flavor I remember from his $200 bottle.

Now for the recipe!

Veggies! Feel free to add more of your favorites. My favorite is the zucchini. :- )


Depending on how much you make, cooking all the veggies is a little time consuming. The veggies cook best in a single layer on a cooking sheet. So you might need to cook in batches. It is worth the effort though! This recipe makes a week’s worth of medium portions for 1 person (about 10 medium portions).


Shrimp, 12

Zucchini, 1 (yellow or green)

Eggplant, 1

Red Pepper, 1

Olive Oil, 4 tablespoons

Balsamic Vinegar, 4 tablespoons

Salt, 2/3 teaspoon

Pepper, to taste


  1. Remove the shells and de-vein the shrimp. Cut the zucchini in half the long way, and then cut into long thin slices (about ¼ inch thick). Cut off the end of the eggplant and cut into thin slices (again about ¼ inch thick). Remove the seeds from the red pepper and cut into 10-12 spears lengthwise.

Cut the eggplant and zucchini into thin slices like this. If you cut off the ends first, you can stand it upright to make cutting easier.



  1. In a bowl, mix olive oil, balsamic vinegar, salt, and pepper.


  1. On a cooking sheet with parchment paper (or foil), arrange the shrimp in a single layer and sprinkle with olive oil. Grill under the broiler until cooked through. Set aside. Arrange as many veggies as will fit in a single layer, sprinkle with olive oil, and grill under the broiler until cooked (and slightly browning). About 10 minutes. Repeat in batches with remaining veggies.

Ready for grilling…!



  1. While hot, combine the shrimp, veggies, and dressing together. Let cool. Cover and store.

If you are cooking in batches, you can add a spoonful or two of dressing as you go. Here is the eggplant looking delicious and waiting for zucchini to join.


Adapted from “えびと野菜のグリルサラダバルサミコ和風”.

5 thoughts on “Grilled Shrimp and Veggies with Balsamic Vinegar

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