Description
A simple platter of grilled vegetables topped with a tangy balsamic reduction.
Ingredients
Scale
- 2 medium zucchini, sliced lengthwise
- 2 yellow squash, sliced lengthwise
- 1 red bell pepper, cut into large pieces
- 1 green bell pepper, cut into large pieces
- 1 red onion, cut into thick rounds
- 1 pound asparagus, trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar (optional, for drizzle)
Instructions
- Prepare the grill for medium-high heat.
- Toss the zucchini, squash, bell peppers, onion, and asparagus in a bowl with olive oil, salt, and pepper.
- Place the vegetables on the grill grates.
- Grill the vegetables for 4 to 6 minutes per side, until tender and marked with grill lines. Remove from heat.
- While vegetables grill, make the drizzle: Combine balsamic vinegar and brown sugar (if using) in a small saucepan.
- Bring the mixture to a simmer over medium heat. Reduce heat to low and cook until the vinegar thickens enough to coat the back of a spoon, about 8 to 10 minutes.
- Arrange the grilled vegetables on a serving platter.
- Drizzle the balsamic reduction over the vegetables before serving.
Notes
- You can substitute any firm vegetables you prefer, such as eggplant or mushrooms.
- For a deeper flavor, let the vegetables marinate in the oil mixture for 15 minutes before grilling.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: grilled vegetables, balsamic drizzle, vegetable platter, summer grilling, healthy side dish