Balsamic Grilled Veggies Recipe

Prep vegetables

Wash and dry all vegetables. Trim ends of zucchini and squash and slice lengthwise into 1/3- to 1/2-inch thick planks. Core and cut red bell peppers into large flat pieces, removing seeds and membranes. Peel red onions and cut into 1/2-inch thick rounds; separate into rings. Slice eggplant into 1/2-inch rounds or lengthwise planks to match zucchini. Peel carrots and halve lengthwise if thick. Trim asparagus, discarding woody ends.

Arrange for marinating

Place prepared vegetables in several large rimmed sheet pans or shallow hotel pans in a single layer (do not stack). Reserve space for even coating with marinade.

Grill

Preheat a gas grill to medium-high (about 400–425°F / 200–220°C) or heat a large grill pan over medium-high heat. Oil the grate or grill pan lightly to prevent sticking. Remove vegetables from marinade (see next section) and shake off excess; place on the grill in a single layer. Grill zucchini, squash, eggplant and onions 3–4 minutes per side until marked and tender; grill peppers skin-side down 6–8 minutes until charred and softened; grill asparagus and carrots 3–6 minutes, turning occasionally, until tender-crisp. Work in batches as needed to avoid overcrowding. Transfer grilled vegetables to serving pans.

Make the marinade

In a large mixing bowl or pitcher, whisk together the extra-virgin olive oil (1.5 cups), balsamic vinegar (1 cup), Dijon mustard (3 tbs), honey (3 tbs), minced garlic (10 cloves), chopped rosemary (4 tsp), thyme (2 tbs), kosher salt (3 tsp) and black pepper (2 tsp) until emulsified. Taste and adjust seasoning — the marinade should be balanced between tang and a touch of sweetness.

Marinate vegetables

Pour about 1 1/4 to 1 1/2 cups of the marinade evenly over the prepared vegetables in the pans, turning pieces gently to coat both sides. Allow vegetables to sit and marinate for 20–30 minutes at room temperature (for offices, you can marinate in covered pans in refrigeration up to 2 hours; bring to room temperature before grilling). Reserve remaining marinade for brushing while grilling and for finishing (discard any marinade that has contacted raw vegetables if food-safety rules require; alternatively, keep separate portion).

Brush while grilling

During the last minute of grilling each side, brush with reserved marinade to build flavor and glaze. Do not use marinade that sat with raw vegetables unless it has been boiled for 1–2 minutes to make it safe to use as a baste.

Toss and dress

Once vegetables are grilled, arrange them in the serving pans. Drizzle any remaining safe-to-use marinade or a fresh splash (2–3 tbsp) of balsamic vinegar and 2–3 tbsp olive oil evenly over the vegetables to taste. Gently toss or layer for an attractive presentation.

Garnish

Sprinkle chiffonaded fresh basil (1 cup) and toasted pine nuts (1 cup, optional) evenly over the vegetables. Finish with a light dusting of flaky sea salt (1 tsp) and an extra grind of black pepper if desired.

Serve

Serve warm or at room temperature. For office group service, keep covered and hold at room temperature for up to 2 hours or refrigerate and serve cold within 24 hours. If refrigerated, bring to room temperature before serving for best flavor.