Hickory-Grilled Summer Vegetables With Herb Drizzle Recipe

Name: Hickory-Grilled Summer Vegetables with Herb Drizzle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 50 g Basil; 10 g On1Y Oregano Flakes; 1 Bunch x 2 Coriander Leaves (Kotthambari); 10 g Fresh Thyme; 125 g Portobello Mushroom; 250 g Zucchini Green; 500 g Brinjal - Bharta (Bhartachi Vangi); 400 g Pastazara Finely Chopped Tomatoes; 200 g Freshcon Cooked Salad Mix; 500Ml Pietro Coricelli Aceto Balsamic Vinegar; 100 ml Oleev Olivana Natural Olive Oil (Bottle); 1 kg Akar Powder Salt; 100 g Catch Sprinklers - Black Pepper Powder; 141 g Pam Grilling Grillades Cooking Spray; 500 g Onion; 1 kg Onion (Pyaz)

Fusion cuisine

Hickory-Grilled Summer Vegetables with Herb Drizzle recipe

About this recipe

A vibrant and smoky vegetarian dish featuring grilled summer vegetables, fresh herbs, and a tangy balsamic reduction. Perfect for a satisfying dinner.

Ingredients

50 g Basil
10 g On1Y Oregano Flakes
1 Bunch x 2 Coriander Leaves (Kotthambari)
10 g Fresh Thyme
125 g Portobello Mushroom
250 g Zucchini Green
500 g Brinjal - Bharta (Bhartachi Vangi)
400 g Pastazara Finely Chopped Tomatoes
200 g Freshcon Cooked Salad Mix
500Ml Pietro Coricelli Aceto Balsamic Vinegar
100 ml Oleev Olivana Natural Olive Oil (Bottle)
1 kg Akar Powder Salt
100 g Catch Sprinklers - Black Pepper Powder
141 g Pam Grilling Grillades Cooking Spray
500 g Onion
1 kg Onion (Pyaz)

Instructions

1. Soak 1/2 cup hickory wood chips in water for 30 minutes, then drain well.
2. In a small saucepan, bring 1 cup balsamic vinegar to a boil over medium heat. Reduce heat and simmer until the vinegar is reduced to 1/4 cup, about 8 minutes. Set aside to cool.
3. Slice 4 zucchini and 1 vidalia onion into thick rounds. Halve 4 tomatoes and clean 4 portobello mushroom caps. Place all vegetables in a large bowl.
4. Drizzle 1 1/2 tablespoons olive oil over the vegetables, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss well to coat evenly.
5. Preheat the grill to medium-high heat. Place the soaked hickory wood chips over the hot coals. Coat the grill rack with cooking spray and arrange the vegetables (except tomatoes) on the rack. Grill for 5 minutes on each side.
6. Turn the vegetables and add the tomato halves to the grill. Cook for an additional 5 minutes or until all vegetables are tender and slightly charred.
7. Arrange 1/2 cup salad mix, 3 zucchini pieces, 2 tomato halves, 1 mushroom cap, and 1 onion wedge on each of 4 plates.
8. In a small bowl, combine 1/4 cup fresh basil, 1/4 cup fresh oregano, and 2 tablespoons fresh thyme. Sprinkle the herb mixture evenly over the plated vegetables.
9. Drizzle 1 tablespoon of the reduced balsamic vinegar over each serving and enjoy your flavorful hickory-grilled summer vegetable plate.