Grilled Mixed Vegetables with Infused Fruit Balsamic Vinegar
It seems that once we are on to a good thing, it just keep getting better. Quality balsamic infused with fruit pulp produces a sweet yet tangy version of the classic. I use it when grilling my vegetables for a sensational flavour. Try it - you'll love it.
1 bulb fennel
1 sweet onion
18 spears fresh asparagus, preferably on the thick side
1 small zucchini
any other vegetables of choice, such as artichokes, Japanese eggplant, red pepper
extra virgin olive oil for basting
1/2 cup fruit-infused balsamic vinegar
to taste fleur de sel
to taste freshly ground tellicherry or black pepper
Heat a grill or barbeque to medium-high heat. Cut the vegetables into quarters, ensuring that any cores are kept intact. The cores will hold the vegetables together. Brush the hot grill with oil. Brush the vegetables with vinegar and place on the grill. Let the vegetables cook for about 3-4 minutes each side, depending on their size and thickness.
Continue to brush with the vinegar - the natural sugars will caramelize on the vegetables and give them a fabulous taste. Remove from the grill, drizzle with a little extra virgin oil and season with fleur de sel and ground pepper. Serve hot or at room temperature.
Copyright © 2002 Caren McSherry