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Balsamic and Spice Grilled Summer Vegetables

This is a Sanjeev Kapoor exclusive recipe.

New Update
Balsamic and Spice Grilled Summer Vegetables
Main Ingredients Zucchini, Yellow squash
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Balsamic and Spice Grilled Summer Vegetables

  • 1 medium Zucchini sliced on bias
  • 1 medium Yellow squash sliced on bias
  • 1 medium Eggplant sliced into 1/2-inch thick circles
  • 1 Red onion sliced in 1/2-inch thick circles
  • 2 Roma tomatoes sliced in 1/2 lengthwise
  • 1 Red bell pepper stemmed, seeded, and quartered
  • 2 Avocado peeled, seeded, and cut in half
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoons Coriander seeds toasted and ground
  • 1/2 tablespoons Fennel seeds toasted and ground
  • 1/2 cup Extra-virgin olive oil
  • 3/4 cup Balsamic vinegar

Method

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  1. Preheat grill to high.
  2. Place vegetables in a large bowl. Season generously with salt, pepper, spices and toss with the olive oil and ½ cup balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
  3. Remove from grill and toss with remaining balsamic vinegar. Season with salt and pepper, to taste.

Nutrition Info

Calories 1389
Carbohydrates 30.9
Protein 9.5
Fat 136.5
Other Fiber Fiber- 16.6gm
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