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
Ingredients
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
Method
Balsamic-glazed vegetables
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1
Remove stamens from centre of zucchini flowers. Brush fennel, eggplant, capsicum and zucchini flowers and stems with oil.
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2
Cook vegetables, in batches, on heated oiled barbecue (or grill or grill pan) until tender; transfer to large bowl, cover to keep warm.
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3
Add radicchio and balsamic glaze to vegetables; toss gently to combine, season to taste.
Notes
The stem of the zucchini is the baby zucchini attached to the flower.
