One of the best things you can do with eggplant, peppers, zucchini and onions is to grill or roast them. Marinate these vegetables with balsamic vinegar, honey, olive oil and seasonings and grill or roast to bring out that smoky sweet flavor.
Grilled Vegetables with Balsamic Vinegar
- Cook & Prep: 1 h 45 m
- Serving: 10
Combine vinegar, honey, olive oil, black pepper, salt, and minced garlic. Stir well.
Combine tomatoes, zucchini, eggplant, red pepper, and onion in a large bowl.
Divide vinegar mixture in half. Put each half into its own large zip-top bag. Divide the vegetables between the two bags and marinate bags in refrigerator, turning occasionally, for one hour.
Grill vegetables on greased grill rack at 350–400 degrees Fahrenheit for seven minutes on each side, turning occasionally and basting with leftover marinade.
Alternatively, place vegetables in large roasting pan and bake in a 500 degrees Fahrenheit oven for seven to 10 minutes on each side, basting with marinade.
Photography and Styling by Chavi Feldman