Print

Fresh Grilled Vegetable Platter Recipe with Easy Balsamic Glaze Tutorial

fresh grilled vegetable platter - featured image
Print Recipe

A quick and easy grilled vegetable platter featuring zucchini, bell peppers, eggplant, cherry tomatoes, and red onion, drizzled with a simple homemade balsamic glaze. Perfect as a light lunch, side dish, or colorful addition to any meal.

Ingredients

Scale
  • 2 medium zucchini, sliced lengthwise into ½-inch strips
  • 2 bell peppers (red, yellow, or orange), seeded and quartered
  • 1 medium eggplant, sliced into ½-inch rounds
  • 1 cup cherry tomatoes, whole
  • 1 large red onion, cut into thick rings
  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 clove garlic, minced (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons extra virgin olive oil

Instructions

  1. Rinse all vegetables under cold water. Slice zucchini lengthwise into ½-inch strips, quarter the bell peppers, slice eggplant into ½-inch rounds, cut the red onion into rings, and keep cherry tomatoes whole. (About 10 minutes)
  2. In a small saucepan, combine ½ cup balsamic vinegar, 2 tablespoons honey, and minced garlic if using. Bring to a gentle boil over medium heat, then reduce to low and simmer until thickened and syrupy, about 10-12 minutes. Stir occasionally to prevent burning. Remove from heat and set aside to cool slightly.
  3. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Brush grill grates or pan with a little olive oil to prevent sticking.
  4. Brush each vegetable piece generously with olive oil on all sides.
  5. Place vegetables on the grill without overlapping. Grill zucchini and eggplant for 3-4 minutes per side until tender with grill marks. Grill bell peppers and onion rings for about 5 minutes per side. Grill cherry tomatoes for 2-3 minutes, turning carefully to avoid bursting. Total grilling time is about 15-20 minutes.
  6. Lightly sprinkle salt and pepper over the grilled vegetables immediately after removing from heat.
  7. Arrange grilled vegetables on a large serving plate or wooden board. Drizzle balsamic glaze evenly over the platter.
  8. Optionally, scatter fresh herbs like chopped basil or parsley over the top before serving.

Notes

Do not overcrowd the grill to ensure proper charring instead of steaming. If glaze thickens too much when cooled, warm gently before serving. For vegan glaze, substitute honey with maple syrup or agave nectar. Cherry tomatoes can be grilled on indirect heat or skewered to prevent bursting. If no grill is available, roast vegetables in a 425°F oven for 20-25 minutes, turning halfway.

Nutrition

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

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