Equipment
Ingredients
Balsamic Herb Marinade
- 120 ml extra virgin olive oil
- 60 ml balsamic vinegar
- 4 garlic, minced
- 15 g dijon mustard
- 10 g kosher salt
- 3 g dried oregano
- 3 g black pepper, freshly ground
Vegetables
- 3 zucchini, sliced lengthwise into 1cm planks
- 1 eggplant, sliced into 1cm rounds
- 2 red bell pepper, quartered and seeded
- 2 yellow bell pepper, quartered and seeded
- 1 red onion, sliced into 1.5cm thick rings
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, kosher salt, dried oregano, and black pepper until fully emulsified.
Add the prepared zucchini, eggplant, bell peppers, and red onion to the bowl. Gently toss with your hands until all vegetables are evenly coated in the marinade. Let sit at room temperature to marinate.
Preheat the grill to medium-high heat, approximately 200°C/400°F. Thoroughly clean the grill grates with a grill brush to ensure a smooth cooking surface.
Using long-handled tongs, place the vegetables onto the grill grates in a single layer, reserving any leftover marinade in the bowl. Grill the vegetables, turning once, until tender and marked with clear grill lines. Eggplant and bell peppers will take about 4 to 5 minutes per side, while zucchini and onions will take about 3 to 4 minutes per side.
Transfer the grilled vegetables to a large serving platter. Lightly drizzle any of the safe, reserved marinade over the warm vegetables to refresh the flavor. Serve warm or at room temperature.
Chef's Notes
- Slicing vegetables uniformly is critical for a large-scale grilling operation. Aim for a generous 1cm thickness. If sliced too thin, the vegetables will disintegrate over the heat or fall through the grates.
- Eggplant acts like a sponge for fats. Tossing it with the other vegetables ensures it gets flavorful moisture without drowning in oil, but adhere strictly to the marinating time limit.
- The Dijon mustard in the marinade acts as an emulsifier, binding the oil and vinegar together so the vegetables receive an even coating of both fat and acid, rather than just pooling oil.
- For gas grills, maintain an even medium-high temperature. If using a charcoal grill, build a two-zone fire so you can move delicate items like zucchini to the cooler side if they begin to scorch.
Storage
Refrigerator: 4 days — Store in an airtight container; the acidic marinade acts as a gentle preserver and flavors will deepen overnight.
Reheating: Serve chilled, at room temperature, or reheat gently in a 180C oven for 10 minutes until warmed through.
