Some people believe that vegetables are bland meals. It actually depends on the dressing. Grilled vegetables or veggie shish kabobs are a healthy alternative to fried meals. Once you drizzle them with richly flavored vinaigrette, they would acquire distinct and delicate taste that you would die savoring. The secret ingredient of perfectly grilled vegetables is the balsamic vinegar. With little amount used, it adds final yet highly aromatic accords to the whole meal.
Initially made in northern Italy more than a millennium ago, balsamic vinegar is very popular among Americans now. Numerous recipes on NYT Cooking use it for a range of dishes from spicy meat to sweet desserts. Despite the name “vinegar”, the way it is manufactured significantly differs from ordinary food vinegar. Originally it was made of grapes but currently there are many brands on the market that offer high-quality balsamic vinegars. Your taste is your best critic, so choose the balsamic vinegar you like.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
2 yellow or red bell peppers, seeded
2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
2 eggplants, peeled and sliced lengthwise
10 white mushrooms
1 bunch asparagus, trimmed
3 tbsp balsamic vinegar
1 tsp fresh basil leaves, chopped
1 tsp fresh parsley, chopped
2 garlic cloves, minced
pinch of salt to taste
- Prepare all the vegetables. Cut them if needed, sprinkle with salt and oil them up so that they get slightly coated with oil on each side.
- Place a grill pan over medium heat or prepare the barbecue. Preheat it.
- Grill different types of vegetables separately. Dense vegetables take more time to be cooked. The bell peppers require up to 10 minutes to get tender; the eggplants, yellow squash, mushrooms, and zucchini require 7 minutes while the asparagus will need only 4 minutes. Do not shift the veggies frequently, otherwise, they will lack those beautiful grill marks.
- For the dressing, whisk all the ingredients together in a bowl.
- Drizzle the grilled vegetables while they are hot. Serve hot or cold, they would taste great both ways.