Grilled vegetables with balsamic glaze
Votes: 5
Time: 1 hour 35 minutes
Complexity: average
Servings: 8-10
Complexity: average
Servings: 8-10
Grilled vegetables will be even more flavorful and appetizing if you marinate them for a few minutes in a mixture of balsamic vinegar, olive oil, and herbs beforehand. Sliced zucchini, carrots, celery root, and red onion slices are excellent for grilling. Create a sweet-tart glaze from aromatic balsamic vinegar (preferably aged), honey, and brown sugar. Brush the vegetables with it while grilling, then drizzle it over them before serving. Keep in mind that cooking times vary for different vegetables, so grill them one at a time to ensure they're all just tender and juicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups balsamic vinegar
- 1 tbsp. l. brown sugar
- 2 tablespoons of honey
- 0.5 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp sea salt
- 1 tbsp. ground black pepper
- 1 teaspoon granulated garlic
- 3 carrots (22-30 cm long), cut lengthwise into 0.5 cm thick strips.
- 2 celery roots, trimmed and sliced into 0.5cm thick slices.
- 3 large red onions, sliced into 1cm thick rounds.
- 2 zucchinis (18-20 cm long), sliced lengthwise into 0.5 cm thick strips.
- 4 crookneck zucchini (10cm each), sliced lengthwise into 0.5cm thick strips.
- Vegetable oil to grease the grill
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Cooking the dish according to the recipe:
- Heat a medium skillet over medium heat and add the balsamic vinegar, sugar, and honey. Simmer for 15-20 minutes, until the mixture has reduced by half. Keep the glaze warm.
- In a 4-liter zip-lock plastic bag, add balsamic vinegar, olive oil, sea salt, black pepper, and garlic and toss to combine. Then add the carrots, celery root, and onion, pressing out any excess air. Let marinate for 30 minutes. Then add the zucchini and squash and let marinate for another 10 minutes.
- Preheat grill to medium-high heat.
- Brush the grill with oil. Add the onion, carrot, and celery root. Grill for 3-5 minutes on each side, brushing with the balsamic glaze until evenly browned on both sides. Remove from the grill and cover with aluminum foil. Add the zucchini and squash, brush with the glaze, and grill for 2 minutes on each side, until golden brown. Remove from the grill and cover until serving.
- Drizzle the vegetables with the remaining glaze and serve on a warm platter.
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