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.