You can achieve amazing flavors by using a few simple ingredients. While mastering the balsamic glaze may take a few tries, it is a great cooking technique to have in your recipe catalog. You’ll probably have leftover glaze, which will keep in the fridge in an airtight container for about a week.
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- 1/2 c balsamic vinegar
- 2 tbsp. Dijon mustard
- 2 cloves garlic, minced
- 1/8 tsp. sea salt, plus more for seasoning
- Freshly ground black pepper
- 2 lb mixed vegetables such as eggplant, bell peppers, zucchini, mushrooms, red onion, or tomatoes, cut into 1-inch chunks
- 2 tbsp. olive oil
- 16 (9-10-inch) skewers, soaked in water if wooden
- Place the balsamic vinegar, mustard, garlic, sea salt, and a few grinds of pepper in a small saucepan over medium heat. Cook for about five minutes, stirring occasionally, until it is reduced and thickened. Remove from heat.
- Prepare your grill for medium heat cooking. Skewer your vegetables while the grill is heating up. Season the the vegetable skewers with some sea salt, freshly ground black pepper, and the olive oil.
- Place the vegetable skewers on the grill and cook for about 10 minutes, flipping every two minutes or so. You should have some nice grill marks.
- Remove the skewers from the grill and brush with the balsamic glaze. If you want, you can brush with a little balsamic glaze before you finish cooking them, and then add more balsamic glaze once you plate the skewers.