Grilled Vegetable Platter with Balsamic Glaze recipe

There’s something truly magical about the taste of grilled vegetables. The smoky char, the slight sweetness that emerges from caramelization, and the vibrant colors all combine to create a dish that’s both healthy and incredibly satisfying. My family absolutely adores this Grilled Vegetable Platter with Balsamic Glaze, and it has become a staple at our summer barbecues and even cozy weeknight dinners. Even my veggie-skeptic kids are drawn to the colorful array and the delicious, tangy-sweet balsamic glaze. It’s a recipe that’s not only easy to make but also incredibly versatile, allowing you to use whatever seasonal vegetables you have on hand. The balsamic glaze is the crowning glory, adding a touch of sophistication and depth that elevates the simple grilled vegetables to gourmet status. Whether you’re a seasoned grill master or a beginner, this recipe is guaranteed to impress and become a go-to favorite in your culinary repertoire.

Ingredients for the Perfect Grilled Vegetable Platter

Creating a spectacular grilled vegetable platter starts with selecting the freshest, most vibrant vegetables you can find. The beauty of this recipe lies in its adaptability, so feel free to mix and match based on your preferences and what’s in season. Here’s a guide to get you started, ensuring a colorful and flavorful platter that will tantalize your taste buds:

For the Grilled Vegetables:

• 2 medium zucchini, sliced lengthwise into ½-inch thick planks. Zucchini offers a mild, slightly sweet flavor and grills beautifully, becoming tender with those desirable grill marks.
• 2 bell peppers (various colors like red, yellow, and orange), quartered and seeded. Bell peppers bring sweetness and a satisfying crunch, their vibrant colors adding visual appeal to the platter.
• 1 large red onion, cut into wedges, root end intact. Red onion provides a pungent yet sweet flavor that mellows out beautifully on the grill, becoming tender and slightly caramelized.
• 1 bunch asparagus, trimmed. Asparagus spears grill quickly and offer a slightly bitter, grassy flavor that complements the other vegetables. Choose spears of similar thickness for even cooking.
• 1 medium eggplant, cut into ½-inch thick rounds or planks. Eggplant has a meaty texture and a slightly smoky flavor that intensifies when grilled. Salting and draining excess moisture beforehand is recommended for best results (more on this in the tips section).
• 1 pint cherry or grape tomatoes. While smaller tomatoes can be challenging on direct grill grates, using a grill basket or skewers is perfect. They burst with juicy sweetness when grilled.
• 8 oz cremini or button mushrooms, halved or quartered if large. Mushrooms offer an earthy, umami flavor and a satisfyingly chewy texture when grilled. Larger mushrooms can be grilled whole.
• 2 ears of corn, husks removed and cut into halves or thirds. Grilled corn kernels are sweet and juicy, adding a summery touch to the platter. You can grill them directly on the grates or wrap them in foil for a steam-grilled effect.
• Olive oil, for brushing. Extra virgin olive oil is ideal for its flavor and heat tolerance, helping the vegetables grill without sticking and enhancing their taste.
• Salt and freshly ground black pepper, to taste. Seasoning is crucial! Use kosher salt and freshly cracked black pepper for the best flavor.
• Optional herbs for marinade (fresh thyme, rosemary, oregano, or Italian seasoning). Fresh herbs elevate the flavor profile and add aromatic complexity.

For the Balsamic Glaze:

• 1 cup balsamic vinegar. Choose a good quality balsamic vinegar for the richest flavor. Avoid “balsamic-flavored vinegar” and opt for true balsamic vinegar.
• 2 tablespoons honey or maple syrup (or other sweetener like brown sugar or agave). Sweetener balances the acidity of the balsamic vinegar and helps create a syrupy glaze. Honey and maple syrup offer natural sweetness and depth of flavor. For a vegan option, maple syrup or agave is perfect.
• 1 clove garlic, minced (optional). Garlic adds a subtle savory note to the glaze, enhancing its complexity. Omit if you prefer a purely sweet-tangy glaze.
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (optional). Herbs like thyme or rosemary complement the balsamic vinegar beautifully, adding an aromatic dimension.

Step-by-Step Instructions: Grilling Your Vegetable Masterpiece

Grilling vegetables is a straightforward process, but following these steps will ensure perfectly cooked, flavorful results every time. Let’s dive into the details, from prepping your veggies to drizzling that luscious balsamic glaze:

1. Prepare the Vegetables: Begin by thoroughly washing all the vegetables. Cut the zucchini, bell peppers, red onion, and eggplant as described in the ingredients list. Trim the asparagus spears, removing the tough woody ends. If using corn on the cob, remove the husks and silks and cut into halves or thirds. For mushrooms, clean them gently with a damp paper towel and halve or quarter larger ones. Cherry tomatoes can be left whole. If using eggplant, consider salting it to draw out excess moisture. Place the eggplant slices in a colander, sprinkle generously with salt, and let them sit for about 20-30 minutes. Pat them dry with paper towels before grilling. This step helps to reduce bitterness and create a better texture.
2. Marinate the Vegetables (Optional but Recommended): While not strictly necessary, a quick marinade can significantly enhance the flavor of your grilled vegetables. In a large bowl, toss all the prepared vegetables (except cherry tomatoes and mushrooms, which can be marinated separately or just brushed with oil and seasoned) with olive oil, salt, pepper, and any optional herbs you’re using. About 2-3 tablespoons of olive oil should be sufficient to lightly coat all the vegetables. Gently massage the seasoning into the vegetables to ensure they are evenly coated. Let the vegetables marinate for at least 15-30 minutes at room temperature, or up to a few hours in the refrigerator. Marinating allows the flavors to penetrate the vegetables, resulting in a more delicious and aromatic platter.
3. Preheat the Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). For a gas grill, this usually means setting the burners to medium or medium-high. For a charcoal grill, wait until the coals are glowing red and covered with a light layer of ash. Clean the grill grates thoroughly with a grill brush. Oiling the grates is crucial to prevent the vegetables from sticking. Use a heat-resistant brush or a folded paper towel dipped in olive oil and carefully brush the hot grates.
4. Grill the Vegetables in Batches: Don’t overcrowd the grill! Grilling vegetables in batches ensures they cook evenly and develop those beautiful grill marks. Start with vegetables that take longer to cook, such as bell peppers, red onions, and eggplant. Place them directly on the hot grates. Grill for 4-6 minutes per side for bell peppers and red onions, and about 5-7 minutes per side for eggplant, or until they are tender-crisp and have grill marks. Zucchini and asparagus cook faster. Grill them for 3-5 minutes per side, or until tender-crisp and slightly charred. Corn on the cob will take about 8-10 minutes, turning occasionally, until kernels are tender and lightly charred. Mushrooms and cherry tomatoes are more delicate. Mushrooms can be grilled in a grill basket or on skewers for about 5-7 minutes, turning occasionally, until tender and slightly browned. Cherry tomatoes are best grilled in a grill basket or on skewers to prevent them from falling through the grates. Grill them for 3-5 minutes, or until they just begin to soften and blister.
5. Make the Balsamic Glaze: While the vegetables are grilling, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey (or maple syrup), and minced garlic (if using). Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer gently for about 10-15 minutes, or until the glaze has reduced by about half and has thickened to a syrupy consistency. Stir occasionally to prevent sticking. The glaze should coat the back of a spoon when it’s ready. Be careful not to over-reduce it, as it will become too thick and sticky. Once the glaze is ready, remove it from the heat and stir in the fresh thyme (if using). Let it cool slightly – it will thicken further as it cools.
6. Assemble the Grilled Vegetable Platter: Once all the vegetables are grilled to perfection, arrange them artfully on a large platter. You can create a visually appealing platter by alternating colors and textures. Pile the vegetables generously, creating a beautiful and inviting display.
7. Drizzle with Balsamic Glaze and Serve: Just before serving, drizzle the warm balsamic glaze generously over the grilled vegetables. Don’t be shy with the glaze – it’s the star of the show! Garnish the platter with fresh herbs like chopped parsley, basil, or thyme for an extra touch of freshness and visual appeal. You can also add a sprinkle of crumbled feta cheese or toasted pine nuts for added flavor and texture. Serve immediately and enjoy the symphony of flavors!

Nutritional Facts: Grilled Vegetable Platter with Balsamic Glaze

This Grilled Vegetable Platter is not only delicious but also packed with nutrients. It’s a naturally vegetarian and vegan-friendly dish (if using maple syrup or agave for the glaze), and it’s relatively low in calories and high in fiber and vitamins. Keep in mind that nutritional values are estimates and can vary based on specific ingredients and portion sizes.

• Servings: Approximately 6-8 servings as a side dish.
• Calories per serving: Estimated to be around 150-250 calories per serving. This is a rough estimate and depends heavily on the amount of olive oil and balsamic glaze used, as well as the specific vegetables and portion sizes. Vegetables themselves are naturally low in calories, and the grilling method minimizes added fats.
• Macronutrients (approximate per serving):
  • Carbohydrates: 20-30g (primarily from vegetables and balsamic glaze sweetener)
  • Protein: 3-5g (from vegetables)
  • Fat: 8-15g (primarily from olive oil)
• Key Nutrients: Excellent source of vitamins A and C, fiber, potassium, and antioxidants. Each vegetable contributes its unique set of vitamins and minerals, making this platter a nutritional powerhouse. Bell peppers are rich in vitamin C, zucchini and eggplant provide potassium and fiber, and asparagus is a good source of folate and vitamin K. The balsamic glaze, while adding sweetness, is used in moderation and contributes to the overall flavor without significantly increasing the calorie count.

Preparation Time: From Prep to Platter

The beauty of this recipe is that it’s relatively quick to prepare, especially for a dish that’s so impressive and flavorful. Here’s a breakdown of the time involved:

• Prep Time: 25-35 minutes (washing, chopping vegetables, making marinade, and balsamic glaze). This includes the optional salting and draining time for eggplant.
• Marinating Time (Optional): 15-30 minutes (or longer for deeper flavor). While marinating is optional, it adds a significant flavor boost and is highly recommended.
• Grilling Time: 20-30 minutes (depending on the vegetables and grill temperature). Grilling time varies based on the type and size of vegetables and the heat of your grill.
• Total Time: Approximately 1 hour – 1 hour and 45 minutes (including optional marinating time).

This makes it a perfect dish for a weeknight dinner or a weekend barbecue when you want something healthy, delicious, and not too time-consuming.

How to Serve Your Grilled Vegetable Platter

This versatile Grilled Vegetable Platter is delicious in so many ways! It’s perfect as a side dish, a vegetarian main course, or an ingredient in other dishes. Here are some serving suggestions to inspire you:

• As a Side Dish:
  • Alongside Grilled Meats or Fish: Pairs perfectly with grilled chicken, steak, fish, or shrimp. The smoky vegetables and tangy glaze complement rich proteins beautifully.
  • Part of a BBQ Spread: Include it as a vibrant and healthy option in your barbecue menu, alongside burgers, hot dogs, and other grilled favorites.
  • With Roasted Chicken or Tofu: Serve it as a colorful and flavorful side with roasted chicken, tofu, or tempeh for a balanced and satisfying meal.
• As a Vegetarian Main Course:
  • Over Grains: Serve the grilled vegetables over a bed of quinoa, couscous, brown rice, or farro for a hearty and complete vegetarian meal.
  • With Hummus and Pita Bread: Arrange the platter around a bowl of creamy hummus and serve with warm pita bread for dipping and scooping.
  • Stuffed in Pitas or Wraps: Fill pita pockets or whole-wheat wraps with grilled vegetables, hummus, feta cheese, and a dollop of tzatziki sauce for a delicious vegetarian sandwich.
  • On a Salad: Toss the grilled vegetables with mixed greens, crumbled goat cheese, toasted nuts, and a light vinaigrette for a flavorful and substantial salad.
• Other Creative Serving Ideas:
  • Antipasto Platter: Add grilled vegetables to an antipasto platter alongside cured meats, cheeses, olives, and artichoke hearts for a Mediterranean-inspired appetizer.
  • Pizza Topping: Chop the grilled vegetables and use them as a gourmet topping for homemade or store-bought pizza.
  • Pasta Sauce: Puree some of the grilled vegetables with roasted garlic and vegetable broth to create a flavorful and healthy pasta sauce.
  • Tacos or Fajitas: Use the grilled vegetables as a filling for vegetarian tacos or fajitas, adding salsa, guacamole, and your favorite toppings.

Additional Tips for Grilling Success

To ensure your Grilled Vegetable Platter is a resounding success, here are five essential tips to keep in mind:

1. Cut Vegetables Uniformly: Cutting vegetables into similar sizes ensures they cook evenly on the grill. Thicker vegetables like bell peppers and eggplant will take longer to cook than thinner ones like zucchini and asparagus. Aim for roughly ½-inch thickness for most vegetables.
2. Don’t Overcrowd the Grill: Overcrowding the grill will steam the vegetables instead of grilling them, resulting in less char and flavor. Grill in batches, leaving space between the vegetables for heat to circulate properly. This allows for proper caramelization and grill marks.
3. Control the Heat: Medium-high heat is generally ideal for grilling most vegetables. However, adjust the heat as needed based on the vegetable and your grill. More delicate vegetables like cherry tomatoes and mushrooms might require slightly lower heat. Watch the vegetables closely and adjust the heat if they are charring too quickly or not cooking through.
4. Use a Grill Basket or Skewers for Smaller Vegetables: Smaller vegetables like cherry tomatoes and mushrooms can easily fall through the grill grates. Use a grill basket or thread them onto skewers to keep them contained and make grilling easier. Skewers also make it easier to flip and turn smaller vegetables.
5. Make Extra Balsamic Glaze: Balsamic glaze is incredibly versatile and delicious. Making a larger batch means you’ll have extra on hand to drizzle over other dishes, salads, or even desserts. Store leftover balsamic glaze in an airtight container in the refrigerator for up to a week. It’s also fantastic for drizzling over Caprese salads, roasted meats, or even ice cream!

Frequently Asked Questions (FAQ)

Here are some common questions people ask about making Grilled Vegetable Platters with Balsamic Glaze:

Q1: Can I use other vegetables besides the ones listed in the recipe?

A: Absolutely! The beauty of this recipe is its versatility. Feel free to use any vegetables you enjoy grilling. Great additions include: portobello mushrooms, pattypan squash, carrots (halved or quartered lengthwise), fennel bulbs (sliced), radicchio (halved or quartered), broccolini, or even pineapple slices for a sweet and savory twist. Consider seasonal vegetables for the freshest flavors.

Q2: Can I make the balsamic glaze ahead of time?

A: Yes, you can definitely make the balsamic glaze ahead of time. In fact, it’s a great make-ahead component. The glaze will keep in an airtight container in the refrigerator for up to a week. It will thicken as it cools, so you may need to gently warm it up slightly before serving to make it easier to drizzle. You can reheat it in a saucepan over low heat or in the microwave in short intervals.

Q3: How long should I marinate the vegetables?

A: While even a short 15-30 minute marinade is beneficial, you can marinate the vegetables for up to a few hours in the refrigerator for a more intense flavor. If marinating for longer than 30 minutes, be sure to refrigerate the vegetables to prevent bacterial growth. Bring them back to room temperature for about 30 minutes before grilling for more even cooking.

Q4: How do I store leftover grilled vegetables?

A: Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3-4 days. They are delicious cold in salads or wraps, or you can reheat them gently. To reheat, you can microwave them briefly, toss them in a skillet with a little olive oil over medium heat, or even re-grill them quickly for a minute or two per side to revive their smoky flavor.

Q5: Can I grill vegetables indoors if I don’t have an outdoor grill?

A: Yes, you can definitely grill vegetables indoors! Use a grill pan on your stovetop or use your oven’s broiler. A grill pan will give you those desirable grill marks and smoky flavor. Preheat the grill pan over medium-high heat and follow the same grilling instructions as for an outdoor grill. For broiling, preheat your broiler and place the vegetables on a baking sheet. Broil for a few minutes per side, watching carefully to prevent burning. Indoor grilling methods may not replicate the exact smoky flavor of an outdoor grill, but they are excellent alternatives for enjoying grilled vegetables year-round.

This Grilled Vegetable Platter with Balsamic Glaze is truly a celebration of fresh, seasonal vegetables, elevated by the smoky char of the grill and the tangy-sweet sophistication of balsamic glaze. It’s a dish that’s as beautiful to look at as it is delicious to eat, perfect for any occasion from casual weeknight dinners to elegant summer gatherings. Enjoy grilling!

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