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This cuts each vegetable to a thickness suited to how quickly it cooks, keeping denser vegetables like eggplant and zucchini thicker while more delicate ones like bell peppers stay in larger pieces, so everything finishes grilling at roughly the same time. Reducing balsamic vinegar into a syrupy glaze rather than drizzling it straight from the bottle gives the platter a concentrated sweetness that a thin vinegar can't match.
Per serving
140kcal
Calories
2g
Protein
16g
Carbs
Prep Time
20 min
Cook Time
25 min
Servings
6 people
Difficulty
easy
8g
Fat
3g
Fiber
10g
Sugar
Follow step-by-step with voice guidance.
Slice the zucchini and eggplant lengthwise into half inch thick planks.
Cut the bell peppers into large, flat pieces, and halve the red onion into thick rounds.
Toss all the vegetables with olive oil, salt, and pepper.
Preheat the grill to medium high heat.
Grill the vegetables in batches, turning occasionally, for 3 to 5 minutes per side, until tender and marked with char.
While the vegetables grill, add the balsamic vinegar to a small saucepan and simmer over medium heat for 6 to 8 minutes, until reduced by half and syrupy.
Arrange the grilled vegetables on a large platter.
Drizzle with the balsamic reduction.
Scatter fresh basil leaves over the top before serving.
Cut Vegetables to Suit Their Cooking Time: Keeping denser vegetables thicker and more delicate ones in larger pieces helps everything finish grilling at roughly the same time. Reduce the Balsamic Into a Glaze: Simmering it down concentrates its sweetness into a syrupy drizzle that coats the vegetables far better than a thin vinegar straight from the bottle. Don't Overcrowd the Grill: Working in batches ensures each vegetable gets direct contact with the grates for proper charring, rather than steaming from being packed too closely together.
Zucchini, eggplant, bell peppers, and red onion are classic choices, though mushrooms and asparagus can also be added, adjusting grilling time based on each vegetable's thickness and density.
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