Grilled vegetables are the perfect side to any barbecued main. Cooking them on a HENCKELS Grill Topper makes them oh so easy to prepare, ensuring they cook evenly and don’t fall through the grill grates.
Serves 6
INGREDIENTS
1 garlic clove, finely chopped
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 small zucchinis, cut into ½-inch rounds
2 small yellow squash, cut into ½-inch rounds
1 small Italian eggplant, cut into ¼-inch rounds
1 small yellow onion, sliced into ¼-inch rounds
Spray oil, for grill topper
Kosher salt and black pepper, to taste
2 tablespoons sliced fresh basil
Shaved Parmesan cheese, for sprinkling
DIRECTIONS
1. In a small jar, combine the garlic, balsamic, and oil. Shake to combine.
2. Place the zucchini, squash, eggplant, and onion in a large bowl. Add the balsamic marinade and toss to coat all over. Let sit at room temperature for 15 to 20 minutes.
3. Heat the grill to medium-high heat. When hot, spray the HENCKELS Grill Topper with oil and pour the vegetables into the grill topper, spreading them out. Season with salt and pepper to taste. Place directly on the heat.
4. Close the grill lid and cook for about 25 minutes, stirring and flipping the vegetables occasionally so that they cook evenly. Cook until lightly charred and tender.
5. Pour the grilled vegetables onto a large platter and season with more salt and pepper to taste. Sprinkle over the basil and shaved Parmesan and serve. #Henckels #ForEveryKitchen
These grilled balsamic vegetables are the ultimate summer side dish. Toss zucchini, eggplant, and onions in a balsamic and olive oil marinade, letting them soak up every drop. Preheat the grill and spray the Hankles grill topper for easy mess-free cooking. Spread the veggies out and grill, stirring and basing occasionally until tender and lightly charred. Serve warm, and you have a simple, beautiful, and satisfying side dish.
Dining and Cooking