Roasted Vegetables with Balsamic Glaze

Eat your veggies.  Those words are about as appealing to me as “pull over” or “it’s time for your annual eye exam.”  Dress up your grilled vegetables with this balsamic glaze.  It’s a tasty combination of tangy and sweet.  Almost enough to drown out the taste of the veggies.  Just kidding!

Ingredients:

For the balsamic glaze:

Grilled Vegetables with Balsamic Glaze

1. 1 ½ c balsamic vinegar
2. 1 T brown sugar
3. 2 T honey

For the vegetables:

1. ½ c balsamic vinegar
2. ¼ c olive oil
3. 1 T salt
4. 1 T black pepper
5. ½ t garlic, chopped
6. 3 carrots, sliced lengthwise, ¼ in thick
7. 2 celery roots, trimmed and cut in ¼ in slices
8. 2 large red onions, cut into rounds, 3/8 in thick
9. 2 zucchini, sliced lengthwise, ¼ in thick
10. 2 squash, sliced lengthwise, ¼ in thick
11. Oil for brushing grill

For the balsamic glaze:

In a medium sauté pan over medium heat, add vinegar, brown sugar, and honey.  Let simmer for 15-20 minutes or until reduced by half.  Keep warm for glazing on the grill.

For the vegetables: 

In a 1 gallon resealable bag, add the balsamic vinegar, olive oil, salt, pepper, and garlic and mix until combined.  Next, add the carrots, celery root and onions, remove excess air.  Allow to marinate for 30 minutes.  Then add the zucchini and squash and allow to marinate for 10 more minutes.  Obviously you can adjust the veggies to be whatever kind and quantity you like.

Brush grill with oil.  Preheat the grill to medium-high. Add onion, carrots and celery root.  Cook on both sides for 3-5 minutes brushing with balsamic glaze.  Mark and brown evenly on both sides.  Remove to holding pan and cover with aluminum foil.  Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side until marked and evenly brown.  Remove to holding pan and cover until ready to serve.

Drizzle veggies with remaining glaze and serve.  The more you allow the glaze to cool, the thicker and glaze-y-er it gets.  "Eat your veggies" never tasted this good!