Recipes // Side Dishes // Grilled Veggies

Grilled Veggies

Makes: 6 to 8 servings
  • 1 bunch asparagus (about 12 to 14 stalks), rinsed and bottoms snapped off
  • 2 zucchini, sliced on a diagonal ¼ inch thick
  • 4 Japanese eggplant, sliced on a diagonal into ¼-inch-thick pieces
  • 2 red bell peppers, seeded and cut into quarters
  • 1 large yellow or red onion, peeled and sliced into round 1/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • Reduced Balsamic Syrup
  • Kosher salt
  • Fresh oregano, for garnish
  1. Preheat an indoor or outdoor grill pan until hot.
  2. Brush the vegetables with olive oil all over using a pastry brush (you can use any combination of vegetables you like).
  3. Add the vegetables to the hot grill in batches, and keep an eye on them, since some veggies grill up quicker than others.
  4. Arrange the grilled vegetables on a platter, and drizzle extra olive oil and reduced balsamic syrup over the top. Finish with a sprinkle of French or kosher salt and fresh oregano.

This recipe is featured in Cristina Ferrare's new cookbook, "Cristina Ferrare's Big Bowl of Love." Click here to get the book.

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