Balsamic-glazed vegetables | Women's Weekly Food
Put together this colourful and crispy balsamic-glazed vegetable platter at your next barbecue. The baby vegetables are beautifully sweet and they look wonderfu
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 15 zucchini flowers with stems attached (150g), trimmed
- 4 baby fennel bulbs (520g), trimmed, cut into wedges
- 4 baby eggplants (240g), halved lengthways, score skin diagonally
- 1 red capsicum (350g), chopped coarsely
- 1 yellow capsicum (350g), chopped coarsely
- 1/3 cup (80ml) olive oil
- 2 radicchio (300g), trimmed, chopped coarsely
- 1/4 cup (60ml) balsamic glaze
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