Grilled vegetables with balsamic vinegar - photo 1
← Recipes

Grilled vegetables with balsamic vinegar

Pikantne Valentine's Day Additions 40 min Medium 15 wyświetleń ~38.92 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate, aromatic grilled vegetables with balsamic dressing — an elegant and colorful side dish perfect for a romantic Valentine's dinner. The dish consists of slices of eggplant, zucchini, red bell pepper, rings of red onion, and cherry tomatoes, marinated in olive oil, balsamic vinegar, and honey, then briefly grilled to achieve beautiful, slightly charred edges. Served with fresh basil leaves and optionally topped with crumbled feta and toasted pine nuts. The flavor features the sweetness of honey and tomatoes, the acidity of balsamic vinegar, and the subtle bitterness of eggplant with a hint of grill smoke — the dish is visually striking, slightly caramelized, and pairs wonderfully with meat, fish, or as a standalone side for salads and bread.

Ingredients (14)

Servings:
4
  • Eggplant 0.9 szt.
  • Zucchini 0.8 szt.
  • Red bell pepper 0.8 szt.
  • Red onion 150 g
  • Cherry tomatoes 250 g
  • Garlic 3 ząbki
  • Olive oil 30 ml
  • Balsamic vinegar 60 ml
  • Honey 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Fresh basil 1 pęczek
  • ✨ Opcjonalne
  • Feta cheese 100 g
  • Pine nuts 30 g
💰 Szacowany koszt dania: ~38.92 PLN (9.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash and dry all the vegetables. Cut the eggplant into slices about 1 cm thick (you can also cut it lengthwise into longer slices), slice the zucchini lengthwise or into 0.8-1 cm thick rounds, cut the bell pepper into quarters and remove the seeds, peel the onion and slice it into 1 cm thick rings, leave the cherry tomatoes whole or cut them in half if they are larger. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Eggplant, Zucchini, Red bell pepper, Red onion, Cherry tomatoes, Garlic
Use a sharp kitchen knife and a cutting board. Cutting to a similar thickness will ensure even grilling. If the eggplant is very watery, you can salt it and let it sit for 10 minutes, then rinse and dry with a paper towel.

Marinade

2

In a large bowl, combine olive oil (30 g), 30 ml balsamic vinegar, honey (15 g), finely chopped garlic (15 g), salt (2 g of the total 4 g), and pepper (1 g of the total 2 g). Whisk or use a fork to mix for about 30-45 seconds until the ingredients are combined and a homogeneous dressing forms. Taste and add the remaining salt/pepper if needed.

Ingredients: Olive oil, Balsamic vinegar, Honey, Garlic, Salt, Black pepper
Use a medium-sized bowl (about 2 l) and a small whisk or fork. If you don't have honey, substitute with maple syrup (vegan option). Don't overdo it with the vinegar — the vinegar should be noticeable but not overpowering.
3

Transfer the chopped vegetables to a large bowl or a flat dish (you can arrange them in a single layer on a baking sheet). Drizzle evenly with the prepared marinade and gently mix with your hands or a silicone spatula for 30-60 seconds, so that each piece is lightly coated. Set aside to marinate for a short time of 15 minutes — no longer, to prevent the cherry tomatoes from breaking down.

Ingredients: Eggplant, Zucchini, Red bell pepper, Red onion, Cherry tomatoes, Olive oil, Balsamic vinegar, Honey, Garlic, Salt, Black pepper
The best is a bowl with a capacity of at least 2 l or a wide baking sheet. Do not mix too vigorously to avoid breaking the cherry tomatoes. If you plan to prepare a glaze, set aside 30 ml of balsamic vinegar before marinating.

Preparing the grill

4

Preheat the grill to medium-high heat (about 200–220°C) or set a well-heated grill pan on the stove. If you are using an outdoor grill, brush the grates with a little oil (on a paper towel soaked in oil and using tongs). A clean and hot grate will prevent sticking.

Ingredients: Olive oil
Use a grill pan with a diameter of at least 26 cm or a grill rack. To grease, use a brush or paper towel — pouring oil directly onto the grill may cause flames.

Grilling

5

Place the vegetables on the hot grill in a single layer, without overcrowding. Grill in order: eggplant slices — 3–4 minutes on each side until soft and with visible grill marks; zucchini slices — 2–3 minutes on each side; bell pepper — 4–5 minutes on each side until the skin slightly cracks and chars; onion rings — 3–4 minutes on each side until they soften and brown; cherry tomatoes — 1–2 minutes (you can skewer them or use a grilling tray). Turn gently with tongs to avoid crushing the vegetables. The entire grilling process for all the vegetables will take about 12–18 minutes depending on the grill's efficiency.

Ingredients: Eggplant, Zucchini, Red bell pepper, Red onion, Cherry tomatoes
Use long tongs for flipping and a spatula for larger slices. Check the softness of the vegetables with a fork: the eggplant and zucchini should be soft inside but not falling apart. If the vegetables are burning too quickly, lower the temperature.

Finishing

6

After grilling, transfer the vegetables to a warm platter. If you want a thick glaze, bring the reserved 30 ml of balsamic vinegar to a boil in a small saucepan over medium heat and cook for 4–6 minutes until slightly thickened (do not burn). Set aside to cool slightly — it should have a syrup-like consistency. If you are not making the reduction, use the remaining sauce from the bowl to gently drizzle over the vegetables.

Ingredients: Balsamic vinegar
Use a small saucepan 12–14 cm for reduction. Be careful, the vinegar can bubble — stir with a wooden spoon. The reduction thickens quickly, so remove from heat when it has the consistency of a light, pourable glaze.

Toppings and decoration

7

Tear fresh basil into smaller leaves and sprinkle evenly over the vegetables. If using, crumble feta cheese (100 g) and scatter small pieces on top. Toast pine nuts (30 g) in a dry pan for 2–3 minutes over medium heat, shaking the pan until they are lightly browned — be careful, they can burn quickly — and sprinkle them over the vegetables.

Ingredients: Fresh basil, Feta cheese, Pine nuts
Use a dry, non-stick pan to toast the nuts. When adding feta, do it just before serving so it doesn't melt from the heat. Additionally, you can add a bit of freshly ground pepper.

Serving

8

Arrange the vegetables aesthetically on a long platter or on plates for two — for Valentine's Day, you can arrange the vegetables in the shape of a heart or symmetrically in two portions. Gently drizzle with the prepared balsamic glaze or the remaining marinade. Allow the dish to rest for 1–2 minutes to let the flavors settle, then serve warm.

Ingredients: Fresh basil, Balsamic vinegar, Olive oil
To serve, use a large hand or a serving spatula to avoid damaging the decoration. The dish looks great on a light platter with contrasting green basil.

Fun Fact

💡

Grilling vegetables enhances their natural sweetness due to the Maillard reaction and caramelization of sugars — the addition of balsamic vinegar comes from the Modena region in Italy, where it has been used for centuries to enrich flavors in both simple and sophisticated dishes.

Best for

Walentynki Romantyczna kolacja Grill i spotkania towarzyskie

Tips

🍽️ Serving

Serve as a warm side dish to grilled meat, fish, or as part of an antipasti platter. You can serve it with warm, crusty bread to soak up the aromatic marinade. If you're planning a romantic presentation, arrange the vegetables in a symmetrical pattern and sprinkle with fresh basil just before your guests arrive.

🥡 Storage

Store in an airtight container in the fridge for up to 2 days. Reheat briefly on a grill pan or in the oven at 180°C for 6–8 minutes to restore lightness and grill marks. Do not freeze, as the vegetables will lose their texture after thawing. Add feta and nuts fresh before serving to maintain texture.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Avocado and Cherry Tomato Salad 20 min

Avocado and Cherry Tomato Salad

Valentine's Day
Millet with Vegetables 45 min

Millet with Vegetables

Valentine's Day
Vegetable Risotto 50 min

Vegetable Risotto

Valentine's Day
Coleslaw salad with yogurt dressing 40 min

Coleslaw salad with yogurt dressing

Valentine's Day
Avocado Tartare with Lemon 25 min

Avocado Tartare with Lemon

Valentine's Day
Quinoa and Vegetable Salad 40 min

Quinoa and Vegetable Salad

Valentine's Day

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Additions
Additions in: Valentine's Day

Delicious additions that will enhance the main dishes and enrich the Valentine's table.

See all recipes in this category
Reklama