It’s the lazy days of summer and I am feeling lazy too. I barely want to lift a finger, let alone make dinner. Luckily, it is also grilling season. That means that I can enlist my husband to make dinner. Thank heavens.
Here is what we ate for dinner the past two nights. Saturday: grilled chicken sausage, grilled vegetables and tabbouleh. Sunday: hamburgers and hot dogs on the grill and grilled vegetables. I can’t believe I actually made tabbouleh one of those nights. Go me!
While grilled vegetables are one of my favorite things to eat, even I can get a little tired of them night after night. So, every so often, when I am overcome with a burst of energy, I think of a way to dress up plain grilled vegetables. Nothing too taxing, mind you. We are still in full-on sloth mode.
Just about the easiest way to dress up anything is with a Balsamic vinegar reduction. Reducing this already sweet and luscious vinegar into a concentrated syrup takes almost no work and makes a sophisticated and versatile glaze for any number of dishes. Try it on strawberries for a easy dessert that will surprise and delight your family!
So it was that I rose from my torpor and managed to make a Balsamic reduction to jazz up Night Two of grilled vegetables. For extra dimensions of flavor, I added lime juice and honey to my reduction. But in truth, you don’t even need to do that. Just bring Balsamic vinegar to a boil, then simmer until it is reduced to a syrupy consistency.
This recipe makes enough far more glaze than you need for one batch of grilled vegetables. So keep the leftover Balsamic reduction in your refrigerator for another night when you will surely be glad not to have to even turn on the stove.
- 3 red peppers, seeded and cut into four pieces
- 3 zucchini, trimmed and sliced lengthwise into ¼-inch thick slices
- 1 large yellow onion, peeled and sliced into thick rings
- Olive oil
- 12 oz. Balsamic vinegar
- 1 tsp. honey
- Juice and zest of one lime
- Combine vinegar, honey and lime zest and juice in a small saucepan and bring to a boil over high heat.
- Reduce heat to low and simmer gently until liquid is syrupy and reduced by half. Remove from heat and set aside.
- Heat gas grill on high until hot. Then turn heat down to medium.
- Place vegetables on grill, skin-side down for the red peppers.
- Grill vegetables over medium heat until zucchini has well-defined grill lines with light browning in between, peppers are charred on the outside and onions are translucent with well-defined grill lines. Turn vegetables over.
- Continue to grill until onions and zucchini have well-defined grill lines on second side and all vegetables are wilted and soft.
- Remove vegetables to a platter and drizzle with ¼ cup to ½ cup Balsamic reduction. Season well with salt and pepper.
- Garnish with fresh herbs if desired. Serve warm or at room temperature.