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Fresh Grilled Vegetable Platter with Sweet Balsamic Glaze

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A simple, flavorful grilled vegetable platter drizzled with a sweet and tangy balsamic glaze, perfect as a side or light main dish.

Ingredients

Scale
  • 1 large zucchini, sliced into 1/4-inch thick rounds
  • 1 yellow squash, sliced into 1/4-inch thick rounds
  • 1 medium eggplant, cut into 1/2-inch thick slices
  • 1 red bell pepper, cut into wide strips
  • 1 red onion, sliced into thick rings
  • 8–10 cherry tomatoes, whole or halved if large
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced (optional)
  • Pinch of salt
  • Optional garnishes: fresh basil or parsley (chopped), crumbled feta or goat cheese, toasted pine nuts or walnuts

Instructions

  1. Rinse and dry all produce. Slice zucchini and yellow squash into 1/4-inch rounds, eggplant into 1/2-inch slices, red onion into thick rings, and cut bell pepper into wide strips. Leave cherry tomatoes whole or halve if large.
  2. Place all vegetables in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with salt and freshly ground black pepper, and toss gently to coat evenly.
  3. Preheat grill to medium-high heat (about 400°F). If using charcoal, wait until coals are covered with white ash (about 15 minutes).
  4. In a medium saucepan, combine balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer gently for 10-12 minutes until thickened and syrupy. Remove from heat and set aside.
  5. Arrange vegetables on the grill using a grill basket or skewers for smaller pieces like cherry tomatoes. Grill for 3-4 minutes per side, turning carefully with tongs, until vegetables have a nice char but remain tender.
  6. Transfer grilled vegetables to a serving platter. Drizzle generously with the sweet balsamic glaze. Garnish with fresh basil or parsley, and if desired, sprinkle with crumbled feta and toasted nuts. Serve immediately.

Notes

Pat vegetables dry before oiling to ensure good sear and grill marks. Use indirect heat for thicker vegetables like eggplant and onion to avoid burning. The balsamic glaze can be made up to a week in advance and gently reheated before serving. If glaze thickens too much after cooling, rewarm with a splash of water to loosen.

Nutrition

Keywords: grilled vegetables, balsamic glaze, healthy side dish, summer recipe, easy grilling, vegetarian, gluten-free, vegan option

Find it online: https://magnetmeal.com/fresh-grilled-vegetable-platter-recipe-easy-homemade-sweet-balsamic-glaze/