Grilled Balsamic Strawberries

How to Make Grilled Balsamic Strawberries

1. 1

   Step 1: Make and reserve the marinade

   In a medium bowl whisk together the balsamic vinegar, brown sugar, olive oil, vanilla extract and salt until the sugar begins to dissolve. Spoon out 2 tablespoons of the mixture and set it aside in a small saucepan (this will be reduced into a glaze).

   For this step

   • 3 tablespoonsBalsamic vinegar
   • 2 tablespoonsLight brown sugar (packed)
   • 1 tablespoonExtra-virgin olive oil
   • 1 teaspoonVanilla extract
   • 1/4 teaspoonFlaky sea salt or kosher salt
   
2. 2

   Step 2: Toss strawberries in marinade and rest

   Add the hulled and halved strawberries to the remaining marinade and gently toss to coat. Let sit at room temperature for 10–15 minutes so the berries absorb flavor but retain their texture.

   For this step

   • 1 poundFresh strawberries, hulled and halved (large berries quartered)
   
3. 3

   Step 3: Preheat and prepare the grill

   Heat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates or brush the berries lightly with oil to prevent sticking. If you prefer, thread larger berry halves onto skewers or use a grill basket to make turning easier.
4. 4

   Step 4: Grill the strawberries

   Place the marinated strawberries directly on the hot grates, skewers, or in the basket cut side down and grill 2–3 minutes until char marks form; flip and grill another 1–2 minutes until warmed through and slightly softened. Watch closely—berries caramelize quickly.
   
5. 5

   Step 5: Reduce reserved marinade and serve

   While the berries grill, simmer the reserved marinade in the small saucepan over medium heat for 2–4 minutes until it thickens slightly into a glossy glaze. Transfer grilled strawberries to a serving dish, spoon the warm glaze over them, sprinkle with chopped mint (and an extra pinch of flaky salt if desired), and serve warm over ice cream, cake, or yogurt.

   For this step

   • 2 tablespoonsFresh mint, chopped (for garnish)
   

1. In a medium bowl whisk together the balsamic vinegar, brown sugar, olive oil, vanilla extract and salt until the sugar begins to dissolve. Spoon out 2 tablespoons of the mixture and set it aside in a small saucepan (this will be reduced into a glaze).
2. Add the hulled and halved strawberries to the remaining marinade and gently toss to coat. Let sit at room temperature for 10–15 minutes so the berries absorb flavor but retain their texture.
3. Heat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates or brush the berries lightly with oil to prevent sticking. If you prefer, thread larger berry halves onto skewers or use a grill basket to make turning easier.
4. Place the marinated strawberries directly on the hot grates, skewers, or in the basket cut side down and grill 2–3 minutes until char marks form; flip and grill another 1–2 minutes until warmed through and slightly softened. Watch closely—berries caramelize quickly.
5. While the berries grill, simmer the reserved marinade in the small saucepan over medium heat for 2–4 minutes until it thickens slightly into a glossy glaze. Transfer grilled strawberries to a serving dish, spoon the warm glaze over them, sprinkle with chopped mint (and an extra pinch of flaky salt if desired), and serve warm over ice cream, cake, or yogurt.