Grilled Vegetables with Balsamic Glaze
Grilled vegetables are one of the healthiest and most delicious dishes you can easily prepare, whether for a backyard barbecue or on a grill pan in the kitchen. Adding balsamic vinegar enhances the sweet, smoky flavors, while fresh herbs enrich the experience even further. Italian and Mediterranean cuisines often use this method, as it best brings out the natural aromas of the vegetables. This recipe is not only healthy but also extremely versatile - a great side dish for meat dishes, or even on its own as a light dinner.
Ingredients for this recipe
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Preparation Steps
1
Wash the vegetables thoroughly. Slice the eggplant and zucchini into ½ cm thick rounds. Cut the bell peppers into thick strips and slice the onion into rings.
2
Crush the garlic cloves with the flat side of a knife and then finely chop them. In a bowl, combine the olive oil, balsamic vinegar, salt, pepper, chopped garlic, and fresh rosemary.
3
Place the vegetables in a large bowl and drizzle with half of the prepared balsamic marinade. Gently toss to ensure all the vegetables are evenly coated.
4
Preheat the grill to medium-high heat. If using a grill pan, lightly brush it with oil to prevent the vegetables from sticking.
5
Place the vegetables on the grill or grill pan in a single layer. Grill for 3-4 minutes per side, or until slightly charred and tender.
6
At the end of grilling, drizzle with the remaining balsamic marinade and sprinkle with fresh basil leaves for extra flavor.
7
Serve immediately, freshly grilled, or enjoy cold as a light salad.
