Ingredients with Measurements:
- 2 zucchinis, sliced
- 2 yellow squash, sliced
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, black pepper, and garlic powder.
3. Brush the sliced vegetables with the olive oil mixture.
4. Place the vegetables on the grill or grill pan and cook for 3-4 minutes on each side or until grill marks appear and the vegetables are tender.
5. Remove from the grill and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Any variety of bell peppers can be used.
- Maple syrup can be substituted for honey.
- Any type of vinegar can be used in place of balsamic vinegar.
Variations:
- Add sliced mushrooms or cherry tomatoes to the mix.
- Use different vegetables such as eggplant or asparagus.
- Add fresh herbs such as basil or thyme to the olive oil mixture.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the vegetables.
- Brush the vegetables with the olive oil mixture before grilling to prevent sticking.
- Cut the vegetables into similar sizes for even cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs such as basil or thyme.
Pairings:
- Grilled chicken or steak.
Suggested side dishes:
- Quinoa salad or roasted potatoes.
Troubleshooting advice:
- If the vegetables are sticking to the grill or grill pan, brush with more olive oil mixture.
Food safety advice:
- Make sure the vegetables are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Grilled vegetables have been a popular dish in Mediterranean cuisine for centuries.
Flavor profiles:
- Sweet and tangy with a smoky flavor from the grill.
Serving suggestions:
- Serve as a side dish or as a vegetarian main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A