Serves 4
45 min
Grilled Vegetables
Recipe GLPRb217037f7835b4
A vibrant medley of fresh vegetables grilled to tender perfection with a simple balsamic-garlic vinaigrette. This naturally gluten-free and vegan-friendly side dish showcases the natural sweetness of seasonal produce with beautiful char marks and smoky flavor.
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Ingredients
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
2 small cloves garlic, minced
Salt to taste
Black pepper to taste
1 eggplant, sliced lengthwise into 1/4-inch-thick strips
1 red bell pepper, seeded and halved
1 red onion, peeled and sliced into 1/3-inch-thick rings
1 yellow squash, sliced lengthwise into 1/2-inch-thick strips
2 zucchini, sliced lengthwise into 1/2-inch-thick strips
4 cherry tomatoes
1 sprig fresh rosemary, for garnish
1 sprig fresh thyme, for garnish
Directions
Preheat a grill pan over medium-high heat until hot.
In a small bowl, whisk together the balsamic vinegar, minced garlic, and olive oil. Season the vinaigrette lightly with salt and pepper.
Pat all the vegetables dry. Brush each vegetable piece generously on both sides with the vinaigrette, then season with salt and pepper.
Working in batches to avoid overcrowding, place the vegetables on the hot grill pan. Cook for about 8 minutes without moving them, allowing them to develop beautiful grill marks.
Flip each piece carefully and cook for another 4-6 minutes until tender and lightly charred. Remove to a serving platter as finished.
Drizzle the grilled vegetables with any remaining vinaigrette. Garnish with fresh rosemary and thyme sprigs.
Serve warm or at room temperature.
