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Grilled Vegetables with Balsamic Glaze on the Grill Recipe

Grilled Vegetables with Balsamic Glaze on the Grill Recipe
INGREDIENTS
  • Salt to taste
  • Pepper to taste
  • 2 tbsp. Olive Oil
  • 1 Red Pepper, chopped
  • 1 Green Zucchini, sliced
  • 1 Yellow Zucchini, sliced
  • 6 Fingerling Potatoes, halved
  • 1 Eggplant, sliced
  • 3 Portobello Mushrooms Caps
  • 3 Sprigs Rosemary
  • Balsamic Reduction – Garnish
  • Olive Oil – Garnish

 

DIRECTIONS

  • Preheat the grill to high, about 450°F, preparing for direct grilling.
  • Wash and slice the vegetables. Season them with salt, pepper, and lightly coat the vegetables with olive oil.
  • Place a grill basket, like Napoleon Stainless Steel Grilling Wok, directly on the grill over high heat.
  • Load peppers and zucchini into the grill basket. Place the potatoes and mushrooms directly onto the grill.
  • Grill all of the vegetables, flipping and stirring periodically, for 10 to 15 minutes.
  • Once tender, remove them from grill and serve topped with olive oil, balsamic reduction, and sprigs of rosemary.