Grilled Zucchini and Carrots in Grilled Tomato Balsamic Sauce


When I started working on this dish I didn’t realize how delicious it would turn out. I was pleasantly surprised by the depth and variation of flavors that developed. Pair it with your choice of protein maybe some quinoa or brown rice and it makes for a complete meal. Also, try this with other vegetables like sweet potato, onion, leeks, eggplant etc.

You will need:

Vegetables for grilling (1-2 carrots, 2-3 wedges zucchini per person)

2 pints golden cherry tomatoes

1-2 Tb good balsamic vinegar reduction (I used a fig one)

Sea salt

Wash the vegetables, cut the carrots in half lengthwise (unless they are young and tender and thin) cut the zucchini into long 1″ wide strips (if there are a lot of big seeds remove them) sprinkle these with salt. Place the vegetables on a hot grill that has been sprayed with oil, including the whole tomatoes. Grill them on all sides until tender (not mushy). Remove each one as it is done the carrots will take longer. The tomatoes will be done first they just need the grill marks on them, set them aside in a bowl and cover them so they continue to soften. Place the zucchini and carrots in a dish to keep warm so you can make the sauce.

Heat a pot on medium-low and add just a touch of oil to cover the bottom of the pan add the tomatoes carefully as they will spatter and pop. Using a potato masher mash them up and add the balsamic reduction. Allow this to come to a simmer and let simmer for 3 minutes, Using an immersion blender puree the mixture until smooth. (You can use a blender but it must cool first or it can cause a big dangerous mess!) Then you will need to heat it up again.

Serve by pouring the sauce into a plate or low bowl then place the vegetables on top.








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