Ingredients with Measurements:
- 2 zucchinis, sliced lengthwise
- 2 yellow squash, sliced lengthwise
- 1 red onion, sliced into rounds
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss sliced vegetables with olive oil, salt, and pepper.
3. Place vegetables on the grill and cook for 5-7 minutes on each side, or until grill marks appear and vegetables are tender.
4. In a small saucepan, combine balsamic vinegar, honey, garlic, and thyme. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the glaze thickens.
5. Brush the balsamic glaze onto the grilled vegetables and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 11g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- Any variety of squash can be used in place of zucchini and yellow squash.
- Red or yellow onion can be used in place of red onion.
- Any variety of bell pepper can be used.
Variations:
- Add grilled mushrooms or eggplant to the mix.
- Use a different type of glaze, such as a honey mustard or teriyaki glaze.
Tips and tricks:
- Make sure to slice the vegetables evenly to ensure even cooking.
- Brush the glaze onto the vegetables while they are still warm to help the glaze stick better.
Storage instructions:
- Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover grilled vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
- Arrange the grilled vegetables on a platter and drizzle with additional balsamic glaze.
Garnishes:
- Sprinkle with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with grilled chicken or fish.
Suggested side dishes:
- Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with additional olive oil.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and grilling.
Food history:
- Grilled vegetables have been a staple in Mediterranean cuisine for centuries.
Flavor profiles:
- The balsamic glaze adds a sweet and tangy flavor to the grilled vegetables.
Serving suggestions:
- Serve as a side dish or as a vegetarian main course.
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