GRILLED VEGETABLES WITH BALSAMIC GLAZE

SERVES: 4
COOKING TIME: 30 MIN

INGREDIENTS

GRILLED VEGETABLES

  • 8-10 asparagus spears, woody ends trimmed
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 red onion, peeled and cut into thick rounds
  • 4 yellow squash, quartered
  • 2 zucchinis, sliced lengthwise
  • 2 tablespoons olive oil
  • salt and pepper to taste

BALSAMIC GLAZE

  • 125ml balsamic vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoons honey or maple syrup
  • salt and pepper to taste

INSTRUCTIONS

  1. Preheat your Kamado Joe to medium-high heat (around 200°C).
  2. In a large bowl, toss the sliced zucchinis, yellow squash, bell peppers, red onion, and asparagus with olive oil. Make sure all the vegetables are coated evenly. Season with salt and pepper.
  3. Place the prepared vegetables directly onto the grill grates. You can use a grill pan or basket if you prefer to prevent smaller pieces from falling through the grates.
  4. Grill the vegetables for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks. The cooking time might vary depending on the thickness of the vegetables.
  5. While the vegetables are grilling, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Bring the mixture to a gentle simmer over medium heat.
  6. Allow the balsamic glaze to simmer for 8-10 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Remove from heat and set aside.
  7. Once the vegetables are done grilling, transfer them to a serving platter.
  8. Drizzle the balsamic glaze over the grilled vegetables, allowing it to cascade over the colourful array of veggies. Optionally, garnish with chopped fresh herbs like basil, parsley, or thyme for an extra burst of flavour and visual appeal. Enjoy!