Monday, June 27, 2011
Grilled Asparagus and zucchini with Balsamic Vinegar Glaze
Grilled Asparagus and Zucchini with Balsamic Vinegar Glaze
1 cup Balsamic Vinegar (any brand will do)
2 Tablespoons brown sugar
1 Tablespoon soy sauce
1 1/2 pounds asparagus (I used 1 bunch)
4 small zucchini, sliced diagonally
In a small saucepan, combine the vinegar, brown sugar, and soy sauce. Bring to a boil over medium high heat, reduce heat to low heat (you want this to keep simmering though, so keep it high enough to do that, but not so high it burns) Keep simmering, stirring occasionally until thick and syrupy, about 20 to 25 minutes. (mine seemed watery for most of the 25 minutes and then all of a sudden it thickened) Remove from heat and let cool. After it's cooled about 5 to 10 minutes I like to put mine into a squeeze bottle, it's easier to drizzle over your veggies that way.
Preheat your grill to medium high heat, if grilling your veggies. I used a veggie tray so my veggies wouldn't fall through the grill grate. Place your asparagus and zucchini on the grill, and close lid, cook for about 4 to 5 minutes, then turn and cook 4 to 5 minutes more or until your desired tenderness. Place on plates and drizzle the Balsamic Glaze over the veggies as desired.
If you want to roast your veggies in the oven, preheat it to 400 degrees. Line a cookie sheet with foil, drizzle the Olive oil and kosher salt on the veggies like when grilling, and layer your asparagus and zucchini flat on the baking sheet. Cook 10 to 20 minutes depending on how tender you like your veggies.