Description
A vibrant and flavorful grilled vegetable platter featuring seasonal vegetables enhanced by a sweet and tangy balsamic glaze.
Ingredients
- 2 medium zucchini, sliced lengthwise into ½-inch strips
- 2 bell peppers (red, yellow, or orange), seeded and quartered
- 1 medium eggplant, sliced into ½-inch rounds
- 1 cup cherry tomatoes, whole
- 1 large red onion, cut into thick rings
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 clove garlic, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
Instructions
- Rinse all vegetables under cold water. Slice zucchini lengthwise into ½-inch strips, quarter the bell peppers, slice eggplant into ½-inch rounds, cut the red onion into rings, and keep cherry tomatoes whole. This preparation phase takes about 10 minutes.
- Prepare the balsamic glaze by combining ½ cup balsamic vinegar, 2 tablespoons honey, and optional minced garlic in a small saucepan. Bring it to a gentle boil over medium heat, then reduce to low. Simmer until thickened and syrupy for about 10-12 minutes. Stir occasionally to avoid burning, then remove it from heat and let it cool slightly.
- Preheat the grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the grill grates or pan with a little olive oil to prevent sticking.
- Brush each vegetable piece generously with olive oil on all sides.
- Place the prepared vegetables on the grill without overlapping. Grill zucchini and eggplant for 3-4 minutes per side, until tender and marked. Grill bell peppers and onion rings for about 5 minutes per side. Grill cherry tomatoes for 2-3 minutes, turning them carefully to avoid bursting.
- Upon removing the vegetables from the grill, lightly sprinkle salt and pepper over them while they are still warm.
- Arrange the grilled vegetables on a large serving plate or wooden board, then drizzle the balsamic glaze evenly over the platter.
- Optionally, scatter fresh herbs like chopped basil or parsley over the top before serving.
Notes
For best results, use fresh seasonal vegetables, and feel free to customize with additional herbs or spices. Pair with dips like hummus or tzatziki.
