New Recipe | Balsamic Glazed Vegetables

Did you know you can cook on our firepit tables? We’ve got the perfect autumnal recipe to get you started! Whether served alongside sizzling steaks or stuffed portobello mushrooms, these balsamic glazed vegetables are sure to impress 🥕

Ingredients Seasoning:

• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• Fresh rosemary
• 1 – 2 garlic cloves (minced)
• 1/4 tsp seasoning salt
• 1/8 tsp fresh ground black pepper

Vegetables:

• Courgette
• Sweet Potato
• Aubergine
• Red Onion
• Carrots

What you’ll need to do:

1. Prepare the vegetables by chopping them into chunks or slices before adding to a large mixing bowl.
2. Add the balsamic vinegar, olive oil, salt, pepper, rosemary and crushed garlic to the vegetables.
3. Toss the vegetables to coat them evenly with the marinade. Let them marinate for at least 30 minutes.
4. Whilst the vegetables are marinating, fire up your firepit and enjoy the warmth with your guests. Place your griddle on the metal frame, ridge face up and preheat to medium-high heat.
5. Set aside the rosemary and start by placing the larger vegetables on the hot grill in a single layer, cut side down. Grill for 5 minutes.
6. After 5 minutes, add your smaller vegetables, also face side down, and grill for an additional 2 minutes.
7. Baste the vegetables using the remaining marinade for additional flavour.
8. Use a pair of tongs to flip all the vegetables and baste again.
9. Continue grilling the vegetables for another 5 – 10 minutes, or until they are cooked the way you like them. If you prefer a smoky charred vegetable, cook everything a little longer, just make sure to watch them closely so you don’t burn them.
10. Add some rosemary sprigs drizzled lightly with olive oil to the griddle, allowing it to cook for one minute/until fragrant.
11. Place all the vegetables into a serving bowl and garnish with your grilled rosemary.

Enjoy! 🍴