Zucchini and eggplant come off the grill tender and striped, and two spoonfuls of Granhota’s Plain Balsamic Vinegar, silky and lightly acidic, rich with dried fruit, prune and red berry notes, give the platter its finishing gloss.
Serves 4 · 30 min
- Slice 2 zucchini and 1 eggplant lengthwise and cut 2 bell peppers into wide strips.
- Brush with olive oil, season with salt and grill over medium-high heat for 3 to 4 minutes per side, until tender and well marked.
- Arrange on a platter and drizzle with 2 tbsp of the balsamic vinegar and a little more olive oil.
- Scatter with torn basil leaves and serve warm or at room temperature.
The star of this recipe: Plain Balsamic Vinegar, by Granhota.
