Grilled Vegetables with Balsamic Glaze

Grilled Vegetables with Balsamic Glaze


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Boost your supply of vitamin C and B with this colourful Mediterranean-style combination of vegetables.

Lynn Lewis

Serves: 4 

  • 1 large red capsicum, seeded and cut in 2 cm-wide strips
  • 1 medium zucchini, thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 medium portobello mushrooms, stems removed and caps cut into 2 cm-wide strips
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano, crumbled
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation:10min  ›  Cook:14min  ›  Ready in:24min 

  1. Preheat grill or barbecue. Lightly coat a grill rack with non-stick cooking spray.
  2. Combine capsicum, zucchini, onion and mushroom in a large bowl. Sprinkle with oil and oregano. Toss to coat. Place vegetables on the rack in a single layer.
  3. 3 Grill or barbecue about 5 cm from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over; cook until done, about 5 minutes.
  4. Arrange vegetables on a platter. Mix the balsamic vinegar, salt and pepper in a small bowl. Brush over vegetables. Serve warm or at room temperature.

Helpful hint

Cut vegetables for grilling into pieces that are of uniform size and no more than 2 cm thick. That way, they'll cook quickly and evenly. Soak the pieces in cold water for 30 minutes and then brush with oil to prevent them from drying out during the grilling process.

on the menu

Grilled vegetables go well with grilled bluefish, tuna or swordfish steaks. Grilling intensifies all the flavours. Serve with crusty bread and finish the meal with freshly baked blueberry cobbler topped with whipped cream.

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