Description:
Grilled Vegetables with Balsamic Glaze is a delicious and easy-to-make dish that combines the smokiness of grilled vegetables with the tangy sweetness of balsamic glaze. This vegan recipe is a perfect addition to any meal, offering a burst of flavor and nutrition. Vegetables like zucchini, bell peppers, and eggplant are grilled to perfection and drizzled with balsamic glaze, adding a rich, sweet-tart finish. This simple yet elegant dish is loaded with vitamins, fiber, and antioxidants, making it a healthy side dish or light main course. Whether you’re looking for a quick summer BBQ option or a flavorful vegetable side, this recipe will elevate any meal.
Detailed Recipe:
Ingredients:
- 2 zucchinis (sliced into rounds)
- 2 bell peppers (cut into strips)
- 1 eggplant (sliced)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup (or agave syrup for vegan option)
- Fresh basil for garnish (optional)
Instructions:
- Prepare the Vegetables: Preheat your grill or grill pan over medium-high heat. Brush the zucchini, bell peppers, and eggplant with olive oil and season with salt and pepper.
- Grill the Vegetables: Place the vegetables on the grill and cook for about 4-5 minutes per side, or until they are tender and have nice grill marks.
- Make the Balsamic Glaze: While the vegetables are grilling, combine the balsamic vinegar and maple syrup in a small saucepan. Bring it to a simmer over medium heat and cook for 5-7 minutes, or until the glaze thickens slightly.
- Assemble the Dish: Once the vegetables are grilled, remove them from the grill and arrange them on a serving plate. Drizzle with the balsamic glaze.
- Serve: Garnish with fresh basil if desired and serve immediately as a side dish or light main course.
