Grilled vegetables with balsamic glaze
Grilling vegetables is a healthy and delicious way to enjoy the bounty of the summer season. The natural sweetness of fresh vegetables is enhanced by the smoky char of the grill. A balsamic glaze adds a tangy and sweet flavor that complements the vegetables perfectly. This recipe includes a variety of colorful vegetables that create a beautiful and tasty presentation.
Ingredients:
-2 large red bell peppers, seeded and cut into quarters
-2 large yellow bell peppers, seeded and cut into quarters
-2 medium zucchinis, sliced lengthwise into ¼ inch pieces
-2 large portobello mushrooms, sliced into ¼ inch pieces
-1 large red onion, cut into ½ inch slices
-2 tablespoons olive oil
-1 teaspoon salt
-1 teaspoon black pepper
-1 cup balsamic vinegar
-2 tablespoons honey
-2 cloves of garlic, minced
Instructions:
1. Preheat the grill to medium-high heat.
2. In a small saucepan, combine the balsamic vinegar, honey, and minced garlic. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the mixture has thickened and reduced in volume. Remove from heat and set aside.
3. While the glaze simmers, prepare the vegetables. In a large bowl, toss the bell peppers, zucchini, portobello mushrooms, and onion with the olive oil, salt, and black pepper until evenly coated.
4. Place the vegetables on the grill, starting with the bell peppers. Grill the peppers, turning occasionally, for 10-12 minutes, until the skin is charred and the flesh is tender. Remove from the grill and place in a covered bowl to steam for 5 minutes. When the peppers are cool enough to handle, remove the charred skin and cut into bite-sized pieces.
5. Grill the zucchini and mushrooms for 5-7 minutes on each side, until grill marks appear and the vegetables are tender. Remove from the grill and set aside.
6. Grill the onion for 3-4 minutes on each side, until the edges begin to caramelize and the onion is tender. Remove from the grill and separate the slices into individual rings.
7. Arrange the vegetables on a platter, starting with the bell peppers and alternating colors for a beautiful presentation. Drizzle the balsamic glaze over the vegetables and serve immediately.
Tips:
- Grilling vegetables can be done on a gas or charcoal grill, but a grilling basket or skewers can help keep smaller vegetables from falling through the grates.
- Experiment with different vegetables, such as eggplant, asparagus, or cherry tomatoes, to create your own unique grilled vegetable medley.
- Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days. They can be served cold or reheated in the microwave or on the grill.
- The balsamic glaze can be made ahead of time and stored in the refrigerator for up to 1 week. Warm it up before using it to drizzle over the vegetables.
- This recipe can be served as a side dish or as a main course by adding a protein such as grilled chicken, tofu, or shrimp.
In conclusion, grilled vegetables with balsamic glaze is a delicious and healthy way to enjoy summer produce. With a little bit of preparation and patience on the grill, you can create a beautiful and flavorful dish that is sure to impress your friends and family. Give this recipe a try and let us know what you think!