Grilled Vegetables with Balsamic Glaze
25 min
Zucchini, eggplant, pepper, red onion and cherry tomatoes are cut straight over the basket and roast for fifteen minutes. Balsamic glaze goes on before serving.
Ingredients
3 servings
Zucchini(sliced into rounds)1 pcs
Eggplant(sliced into rounds)1 pcs
Bell pepper(red, in large pieces)1 pcs
Red onion(in wedges)1 pcs
Cherry tomatoes200 g
Olive oil2 tbsp
Dried herbs1 tsp
Salt1 tsp
Balsamic glaze(to serve)1 tbsp
Instructions
1
Cut the zucchini and eggplant into rounds, the pepper into large pieces and the onion into wedges, dropping it all into the basket.
2
Add the cherry tomatoes, season with salt and dried herbs.
3
Drizzle with olive oil and toss.
4
Cook at 190 °C (374 °F) for 15 minutes.
5
Tip onto a platter and drizzle with balsamic glaze.