Vegetables Grilled with Balsamic Drizzle

By lesliejanous

Serves 6.

These vegetables are fine warm or at room temperature, so grill them before the main course. Drizzle the grilled vegetables with balsamic vinegar if you like.

INGREDIENTS
1/2 cup olive oil
3 medium cloves garlic , minced
1 tablespoon fresh thyme , minced, plus several sprigs for garnish
Table salt and ground black pepper
2 large red onions , peeled and cut into 1/2-inch thick slices
3 medium zucchini , ends removed, sliced lengthwise into 1/2-inch thick strips, peel removed from outer slices
3 small eggplants , ends removed, sliced lengthwise into 1/2-inch-thick strips, peel removed from outer slices
1 large red bell pepper , cored, seeded and cut into large wedges
INSTRUCTIONS
1. Light grill fire. Combine oil, garlic, thyme, and salt and pepper to taste in small bowl. Place vegetables on platter; brush both sides with flavored oil.

2. Place vegetable grid over medium-hot fire and heat several minutes. Place sliced onions on grid. Arrange as many vegetables as possible on open parts of grill. (Grill remaining vegetables in batches as openings are available.)

3. Grill uncovered, turning onions frequently but other vegetables just once, until everything is marked with dark stripes, 5 to 6 minutes for onions and 8 to 10 minutes for zucchini, eggplant, and pepper.

4. As each vegetable looks done, transfer to large platter. Garnish platter with thyme sprigs and adjust seasonings. Serve hot, warm, or at room temperature. (Vegetables can be covered and kept at room temperature for several hours.)

Ingredients

• Serves 6.
• These vegetables are fine warm or at room temperature, so grill them before the main course. Drizzle the grilled vegetables with balsamic vinegar if you like.
• INGREDIENTS
• 1/2 cup olive oil
• 3 medium cloves garlic , minced
• 1 tablespoon fresh thyme , minced, plus several sprigs for garnish
• Table salt and ground black pepper
• 2 large red onions , peeled and cut into 1/2-inch thick slices
• 3 medium zucchini , ends removed, sliced lengthwise into 1/2-inch thick strips, peel removed from outer slices
• 3 small eggplants , ends removed, sliced lengthwise into 1/2-inch-thick strips, peel removed from outer slices
• 1 large red bell pepper , cored, seeded and cut into large wedges

Details

Servings 6

Preparation

Step 1

Serves 6.

These vegetables are fine warm or at room temperature, so grill them before the main course. Drizzle the grilled vegetables with balsamic vinegar if you like.


INSTRUCTIONS
1. Light grill fire. Combine oil, garlic, thyme, and salt and pepper to taste in small bowl. Place vegetables on platter; brush both sides with flavored oil.

2. Place vegetable grid over medium-hot fire and heat several minutes. Place sliced onions on grid. Arrange as many vegetables as possible on open parts of grill. (Grill remaining vegetables in batches as openings are available.)

3. Grill uncovered, turning onions frequently but other vegetables just once, until everything is marked with dark stripes, 5 to 6 minutes for onions and 8 to 10 minutes for zucchini, eggplant, and pepper.

4. As each vegetable looks done, transfer to large platter. Garnish platter with thyme sprigs and adjust seasonings. Serve hot, warm, or at room temperature. (Vegetables can be covered and kept at room temperature for several hours.)