Grilled Vegetable Recipe with Balsamic Glaze
Prep Time
15 Min
Cook Time
15 Min
Yield
2 to 4
Difficulty
Easy
Grilled Vegetable Recipe with Balsamic Glaze
PrintIngredients
Directions
Photos
Ingredients
Salt to taste
Pepper to taste
2 tbsp.
Olive Oil
1
Red Pepper, chopped
1
Green Zucchini, sliced
1
Yellow Zucchini, sliced
6
Fingerling Potatoes, halved
1
Eggplant, sliced
3
Portobello Mushrooms Caps
3 Sprigs
Rosemary
Balsamic Reduction – Garnish
Olive Oil – Garnish
Directions
- Preheat the grill to high, about 450°F, preparing for direct grilling.
- Wash and slice the vegetables. Season them with salt, pepper, and lightly coat the vegetables with olive oil.
- Place a grill basket, like Napoleon's Grilling Wok, directly on the grill over high heat.
- Load peppers and zucchini into the grill basket. Place the potatoes and mushrooms directly onto the grill.
- Grill all of the vegetables, flipping and stirring periodically, for 10 to 15 minutes.
- Once tender, remove them from grill and serve topped with olive oil, balsamic reduction, and sprigs of rosemary.
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