Name: Balsamic-glazed vegetables
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: 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

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.

Serves 6

Cook

1H 15M

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Ingredients

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

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.
Note

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Ingredients

Method

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