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Grilled Veggies With Aged Balsamic

Yankel Polak

Yankel Polak

January 1, 2019
grilled veggies on a white tray
Clock icon

27 min

Total

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8

Servings

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 1 ea red onion

    sliced into 3 rings

  • 1 bu asparagus

    trimmed

  • 2 ea portobello mushrooms

  • 2 ea corn

    husks attached, silk removed and soaked in water for at least 1 hour

  • 2 ea Japanese eggplants

  • 1 ea red bell pepper

  • 1 ea Cubanelle pepper

  • ½ c extra virgin olive oil

  • 2 tsp kosher salt

  • 1 tsp ground black pepper

  • 1 c aged balsamic vinegar

Step By Step

Instructions

1
Preheat charcoal grill with coals spread evenly across the bottom.
2
Place corn directly on coals against the sides of the grill - make sure to soak beforehand to avoid them catching fire.
3
Place vegetables in a large bowl. Rub all veggies with extra virgin olive oil, kosher salt and freshly ground black pepper.
4
Place red onion, peppers, portobello mushrooms and eggplants on grill. Cover and grill for 3 minutes.
5
Flip veggies, cover and grill 3 more minutes.
6
Uncover grill and continue flipping veggies every 1 minute or so.
7
Remove peppers when skin is charred on all sides and peppers begin to sag. Remove eggplant when soft to the touch. Remove mushrooms once they are soft and releasing juices.
8
Place asparagus on hottest part of grill and grill 1 minute per side.
9
Remove corn from coals, discard husk and shave kernels off the cob.
10
Peel charred skin off peppers, and remove seeds.
11
Chop all veggies into medium-sized chunks and mix with aged balsamic.

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