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Fresh Balsamic Grilled Vegetable Platter with Herb Oil Dressing

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A vibrant and flavorful grilled vegetable platter drizzled with a tangy balsamic glaze and a fresh herb oil dressing. Perfect for summer gatherings, this easy and healthy recipe highlights smoky charred vegetables with a bright, herbaceous finish.

Ingredients

Scale
  • 2 medium zucchinis, sliced lengthwise
  • 2 red bell peppers, seeded and quartered
  • 2 medium yellow squash, sliced lengthwise
  • 1 large red onion, sliced into thick rings
  • 1 bunch asparagus, trimmed
  • ½ cup (120 ml) balsamic vinegar
  • 1 tablespoon honey
  • ½ cup (120 ml) extra virgin olive oil
  • ¼ cup packed fresh basil leaves
  • ¼ cup packed fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnishes:
  • 2 tablespoons toasted pine nuts
  • ½ cup crumbled feta cheese
  • 1 teaspoon fresh lemon zest

Instructions

  1. Wash and dry all vegetables thoroughly. Slice zucchini and yellow squash lengthwise into ¼-inch thick strips. Quarter the red bell peppers and peel and slice the red onion into thick rings about ½ inch thick. Trim woody ends of asparagus.
  2. In a small saucepan, combine ½ cup balsamic vinegar and 1 tablespoon honey. Bring to a gentle boil over medium heat, then reduce to low and simmer until thickened to a syrupy consistency, about 10-15 minutes. Stir occasionally and thin with water if too thick. Let cool.
  3. In a blender or food processor, combine ½ cup olive oil, fresh basil, parsley, thyme, and minced garlic. Blend until smooth and vibrant green, about 30 seconds. Season with salt and pepper to taste. Pour into a bowl and set aside.
  4. Preheat grill or grill pan to medium-high heat (about 400°F). Lightly brush grill grates with oil to prevent sticking.
  5. Toss all vegetables with a few tablespoons of olive oil, salt, and pepper. Place vegetables on the grill in a single layer. Grill zucchini and squash 3-4 minutes per side until tender with grill marks. Grill red peppers 5-6 minutes per side, onions about 4 minutes, and asparagus 2-3 minutes, turning occasionally. Avoid overcrowding and use tongs to flip gently.
  6. Arrange grilled vegetables on a large serving platter. Drizzle with warm balsamic glaze, then spoon or drizzle herb oil dressing on top. Sprinkle optional toasted pine nuts, crumbled feta, and fresh lemon zest if desired.
  7. Serve warm or at room temperature. Pairs well with crusty bread or alongside grilled chicken.

Notes

Cut vegetables into uniform thickness for even cooking. Toss lightly in oil to prevent sticking. Use tongs to flip vegetables gently to keep them juicy. Blend herb oil fresh before serving for best flavor and color. Balsamic glaze can be made ahead and warmed before use. If no grill is available, roast vegetables at 425°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: grilled vegetables, balsamic glaze, herb oil, healthy, summer recipe, vegetarian, vegan option, gluten-free

Find it online: https://dahliadishes.com/fresh-balsamic-grilled-vegetable-platter-recipe-easy-healthy-herb-oil-dressing/