Grilled Veges with Balsamic Glaze

Grilled Veges with Balsamic Glaze

• grilled vegetables
• 8 - 10 asparagus spears (woody ends trimmed)
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 red bell pepper (seeded and quartered)
• 1 red onion (peeled and cut into thick rounds)
• 1 yellow bell pepper (seeded and quartered)
• 2 yellow squash (sliced lengthwise)
• 2 zucchinis (sliced lengthwise)
• balsamic glaze
• 1 teaspoon dijon mustard
• 1/2 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• salt and pepper to taste

1. Preparation
2. In a large bowl, toss all sliced vegetables with olive oil. Make sure all vegetables are coated evenly. Season with salt and pepper.
3. Cooking/Assembly
4. Place prepared vegetables directly onto grill grates. You can use a grill pan or basket if preferred to prevent smaller pieces from falling through. Grill vegetables for about 8-10 minutes, turning occasionally, until tender with nice grill marks. Cooking time may vary depending on thickness. While vegetables are grilling, prepare balsamic glaze. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Bring to gentle simmer over medium heat. Allow balsamic glaze to simmer for 8-10 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Remove from heat.
5. Finishing
6. Once vegetables are done, transfer to serving platter. Drizzle balsamic glaze over grilled vegetables. Optionally, garnish with chopped fresh herbs like basil, parsley, or thyme.

Use a grill basket for smaller pieces. Glaze should coat the back of a spoon when ready.
Storage: Best served immediately. Leftover vegetables can be stored in refrigerator for 2-3 days.
Nutritional Notes: Vegan, gluten-free. High in fiber and vitamins.

Side Dish