Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serving: 4 servings
Two medium zucchinis, sliced lengthwise
One large eggplant, sliced into rounds
One red bell pepper, seeded and quartered
One yellow bell pepper, seeded and quartered
One red onion, sliced into thick rounds
8-10 cherry tomatoes
Two tablespoons olive oil
Salt and pepper to taste
1/4 cup balsamic vinegar
Two tablespoons honey
Two cloves garlic, minced
Fresh basil leaves for garnish
Preheat your grill to medium-high heat. In a large mixing bowl, toss the sliced zucchini, eggplant, bell peppers, and red onion with olive oil, salt, and pepper until all the vegetables are evenly coated.
Grill the vegetables in batches, making sure not to overcrowd the grill. Cook them for about 4-5 minutes per side or until they have grill marks and are tender. Also, grill the cherry tomatoes for 2-3 minutes until they are slightly softened.
While the vegetables are grilled, prepare the balsamic glaze. Combine balsamic vinegar, honey, and minced garlic in a small saucepan. Bring the mixture to a simmer over medium heat and let it cook for about 5 minutes or until it thickens slightly.
Stir occasionally to prevent burning. Once the vegetables are done grilling, arrange them on a serving platter in an attractive manner.
Drizzle the balsamic glaze over the grilled vegetables just before serving. Garnish the platter with fresh basil leaves for flavour and colour.
Nutrition Facts (per serving):
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
Calories: 180 kcal
Enjoy your delicious Grilled Vegetable Platter with Balsamic Glaze as a healthy and flavorful appetizer or side dish for your summer gatherings or any meal!