Balsamic-glazed vegetables

recipe image

Put together this colourful and crispy balsamic-glazed vegetable platter at your next barbecue. The baby vegetables are beautifully sweet and they look wonderfully appetising.

May 31, 2011 2:00pm

  • 1 hr 15 mins cooking
  • Serves 6
  • Print



Balsamic-glazed vegetables

  • 15 zucchini flowers with stems attached (150g), trimmed
  • 4 baby fennel bulbs (520g), trimmed, cut into wedges
  • 4 baby eggplants (240g), halved lengthways, score skin diagonally
  • 1 red capsicum (350g), chopped coarsely
  • 1 yellow capsicum (350g), chopped coarsely
  • 1/3 cup (80ml) olive oil
  • 2 radicchio (300g), trimmed, chopped coarsely
  • 1/4 cup (60ml) balsamic glaze


Balsamic-glazed vegetables

  • 1

    Remove stamens from centre of zucchini flowers. Brush fennel, eggplant, capsicum and zucchini flowers and stems with oil.

  • 2

    Cook vegetables, in batches, on heated oiled barbecue (or grill or grill pan) until tender; transfer to large bowl, cover to keep warm.

  • 3

    Add radicchio and balsamic glaze to vegetables; toss gently to combine, season to taste.


The stem of the zucchini is the baby zucchini attached to the flower.

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