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Fresh Grilled Vegetable Platter with Sweet Balsamic Reduction

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A colorful, fresh grilled vegetable platter with a tangy-sweet balsamic reduction, perfect for summer BBQs and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 2 medium zucchinis, sliced lengthwise
  • 1 medium eggplant, sliced into 1/4-inch rounds
  • 3 bell peppers (red, yellow, and orange), seeded and quartered
  • 1 bunch asparagus, tough ends trimmed
  • 1/4 cup extra virgin olive oil
  • 1 tsp kosher or sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 cloves garlic, minced (optional)
  • 1 tbsp fresh thyme or rosemary, chopped
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey or maple syrup
  • 1 tbsp brown sugar (optional)
  • Pinch of black pepper

Instructions

  1. Wash and dry all vegetables thoroughly. Slice zucchini lengthwise into 1/4-inch thick strips. Cut the eggplant into 1/4-inch rounds. Quarter the bell peppers and remove all seeds. Trim the tough ends off the asparagus.
  2. In a large mixing bowl, combine olive oil, minced garlic, chopped fresh thyme or rosemary, salt, and pepper. Add the vegetables and toss gently but thoroughly to coat every piece.
  3. Preheat the grill or grill pan over medium-high heat until hot and sizzling.
  4. Arrange the vegetables in a single layer on the grill, leaving space between pieces to avoid steaming. Grill zucchini and eggplant slices for 3-4 minutes per side until tender and charred. Grill bell peppers for 4-5 minutes per side until skins blister and soften. Grill asparagus for 2-3 minutes per side until crisp-tender. Use tongs to flip carefully.
  5. While grilling, prepare the sweet balsamic reduction: In a small saucepan, combine balsamic vinegar, honey or maple syrup, and brown sugar. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce until thick enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in a pinch of black pepper.
  6. Arrange the grilled vegetables on a large platter and drizzle the sweet balsamic reduction generously over the top before serving.

Notes

If eggplant soaks up too much oil, salt slices and let sit for 15 minutes before patting dry to reduce bitterness and keep texture light. Watch balsamic reduction closely to avoid burning. Uniform vegetable thickness ensures even cooking. Can substitute roasting at 425°F for 20-25 minutes if no grill is available.

Nutrition

Keywords: grilled vegetables, balsamic reduction, summer BBQ, healthy side dish, vegetarian, vegan, gluten-free

Find it online: https://sunnysavory.com/fresh-grilled-vegetable-platter-with-sweet-balsamic-reduction-recipe-easy-and-perfect-for-summer-bbqs/