Grilled vegetables will become even tastier and more appetizing if previously you pickle them for a few minutes in a mixture of balsamic vinegar, olive oil and spices. For frying perfect, sliced zucchini, zucchini, carrots, celery root, red onion mugs. Cook sweet-tart glaze from fragrant balsamic vinegar, preferably aged, honey and brown sugar and grease it vegetables while frying, then sprinkle before serving. Pay attention that
Time for preparing
different vegetables varies and fry them in turn so they all turned out to be moderately soft and juicy. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: medium Servings: 8-10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. balsamic vinegar
- 1 tbsp. l brown sugar
- 2 tbsp. l honey
- 0.5 tbsp. balsamic vinegar
- 1/4 Art. olive oil
- 1 tbsp. l sea salt
- 1 tbsp. l ground black pepper
- 1 tsp granulated garlic
- 3 carrots (22-30 cm long), sliced lengthwise into strips 0.5 cm thick.
- 2 celery roots, sliced and sliced thick 0.5 cm
- 3 large red onions, sliced in circles 1 thick cm.
- 2 zucchini (18-20 cm long) chopped lengthwise into strips 0.5 cm thick.
- 4 crooked kruknek squash (10 cm each), sliced lengthwise into strips 0.5 cm thick.
- Vegetable oil to grease the grill
Recipes with similar ingredients: balsamic vinegar, sugar brown, honey, garlic granules, carrots, celery root, onions red, zucchini, zucchini
Recipe preparation:
- On medium heat, heat a medium-sized pan, add balsamic vinegar, sugar and honey. Simmer 15-20 minutes until the mixture is evaporated by half. Keep the icing in warmer.
- In a plastic bag with a ziplock of 4 liters. add balsamic vinegar, olive oil, sea salt, black pepper and garlic and mix. Then add carrots, celery root and onion, release excess air. Leave to marinate for 30 minutes. Then add the zucchini and zucchini and leave to pickle more for 10 minutes.
- Preheat the grill to moderate heat.
- Oil the grill. Add onions, carrots and celery root. Fry on both sides for 3-5 minutes, greased with balsamic with icing until vegetables are evenly browned on both sides. Transfer from the wire rack and cover with aluminum foil. Put on grilled zucchini and zucchini, coat with glaze and fry for 2 minutes each side until they are browned. Remove from the grill and cover before serving.
- Sprinkle the vegetables with the remaining glaze and serve on warm the dish.
