Grilled Vegetables with Balsamic-Lime Reduction
 
Ingredients
  • 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
Instructions
  1. Combine vinegar, honey and lime zest and juice in a small saucepan and bring to a boil over high heat.
  2. Reduce heat to low and simmer gently until liquid is syrupy and reduced by half. Remove from heat and set aside.
  3. Heat gas grill on high until hot. Then turn heat down to medium.
  4. Place vegetables on grill, skin-side down for the red peppers.
  5. 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.
  6. Continue to grill until onions and zucchini have well-defined grill lines on second side and all vegetables are wilted and soft.
  7. Remove vegetables to a platter and drizzle with ¼ cup to ½ cup Balsamic reduction. Season well with salt and pepper.
  8. Garnish with fresh herbs if desired. Serve warm or at room temperature.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/07/07/grilled-vegetables-balsamic-lime-reduction/