A colorful and hearty mix of charred seasonal vegetables, this dish brings out the natural sweetness of fresh produce while enhancing it with a bold balsamic garlic glaze. Perfect as a vibrant side dish or a wholesome vegetarian main when paired with grains, it’s a celebration of fresh, nutrient-rich ingredients and robust flavor.
Why You’ll Love This Recipe
This recipe is as versatile as it is satisfying. It works beautifully with any vegetables in season and is simple to prepare, whether you’re roasting in the oven or using a grill. The balsamic garlic glaze adds a savory-sweet finish that enhances the deep, smoky flavors of the vegetables. It’s both nutritious and crowd-pleasing, ideal for weeknight dinners or casual entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 ear of corn, cut into thick rounds
- 1 small sweet potato, sliced into wedges
- 1 red bell pepper, cut into strips
- 1/2 head cauliflower, broken into florets
- 8–10 asparagus spears, trimmed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the glaze:
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or honey
- 2 garlic cloves, minced
- 1/2 teaspoon chili flakes (optional)
Directions
- Preheat the oven to 425°F (220°C) or heat a grill pan over medium-high heat.
- In a large bowl, toss the corn, sweet potato, bell pepper, cauliflower, and asparagus with olive oil, salt, and black pepper.
- Spread the vegetables evenly on a baking sheet or place them on the grill. Roast or grill for 20–25 minutes, turning occasionally, until charred and tender.
- While the vegetables cook, combine the balsamic vinegar, soy sauce, maple syrup (or honey), minced garlic, and optional chili flakes in a small saucepan. Simmer over low heat for 3–5 minutes, until slightly thickened.
- Remove the vegetables from the oven or grill and transfer to a serving bowl. Drizzle with the warm balsamic garlic glaze and toss gently to coat.
- Serve warm as a side or over cooked grains such as quinoa, farro, or brown rice for a complete meal.
Servings and timing
This recipe serves 4 as a side dish or 2 as a main. Total time required is approximately 30 minutes, including preparation and cooking.
Variations
- Different vegetables: Try zucchini, red onion, Brussels sprouts, or mushrooms depending on the season.
- Add protein: Top with grilled tofu, chickpeas, or a poached egg for a balanced vegetarian meal.
- Herb boost: Toss with fresh thyme or rosemary before roasting for added aroma.
- Spicy kick: Use more chili flakes or add a splash of hot sauce to the glaze.
- Citrus note: Add a squeeze of lemon juice to the finished dish for brightness.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Avoid microwaving, as it may soften the vegetables too much and affect their texture.
FAQs
Can I use frozen vegetables?
Yes, but fresh vegetables provide better texture and char. If using frozen, thaw and dry thoroughly before roasting or grilling.
What grains pair well with these vegetables?
Quinoa, couscous, brown rice, and farro all make excellent pairings.
Is the glaze sweet or savory?
It has a balanced flavor—slightly sweet from the maple syrup or honey, tangy from the balsamic vinegar, and savory from the garlic and soy sauce.
Can I make this dish ahead of time?
Yes, roast the vegetables and prepare the glaze in advance. Store separately and reheat just before serving.
How do I get a good char on the vegetables?
Ensure the oven or grill is properly preheated, and avoid overcrowding the pan or grill surface.
Is this dish vegan?
Yes, as long as maple syrup is used instead of honey, it is entirely vegan.
Can I serve this dish cold?
While best served warm, it can also be served at room temperature or chilled as part of a salad.
What’s the best way to cut the vegetables?
Aim for uniform sizes so everything cooks evenly. Use thick rounds for corn, wedges for sweet potatoes, and bite-sized pieces for everything else.
Can I substitute the soy sauce?
Tamari or coconut aminos are great alternatives if you need a gluten-free or soy-free version.
How can I make the glaze thicker?
Let it simmer for an additional minute or two. It will also thicken slightly as it cools.
Conclusion
Charred Seasonal Vegetables with Balsamic Garlic Glaze is a simple yet stunning dish that captures the essence of fresh produce and bold flavor. Easy to customize and ideal for any meal, this recipe showcases how a few quality ingredients and a smart glaze can turn everyday vegetables into a memorable dish. Whether served on its own or as part of a larger spread, it’s a flavorful and nourishing addition to your table.
Print
Charred Seasonal Vegetables with Balsamic Garlic Glaze
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting or Grilling
- Cuisine: Fusion
- Diet: Vegan
Description
Un mélange vibrant de légumes de saison flambés – maïs, patate douce, chou-fleur, asperges et poivrons –, le tout enrobé d’une sauce balsamique et ail relevée. Ce plat copieux et sain regorge de couleurs et de saveurs torréfiées intenses.
Ingredients
- 1 épi de maïs, coupé en rondelles épaisses
- 1 petite patate douce, coupée en quartiers
- 1 poivron rouge, coupé en lanières
- 1/2 tête de chou-fleur, coupée en fleurons
- 8 à 10 asperges, parées
- 2 cuillères à soupe d’huile d’olive
- Sel et poivre noir, au goût
- Pour le glaçage :
- 2 cuillères à soupe de vinaigre balsamique
- 1 cuillère à soupe de sauce soja
- 1 cuillère à soupe de sirop d’érable ou de miel
- 2 gousses d’ail hachées
- 1/2 cuillère à café de flocons de piment (facultatif)
Instructions
- Préchauffer le four à 425 °F (220 °C) ou chauffer une poêle à griller à feu moyen-vif.
- Mélangez tous les légumes avec de l’huile d’olive, du sel et du poivre.
- Disposer sur une plaque à pâtisserie ou sur un gril et rôtir/griller pendant 20 à 25 minutes, en retournant de temps en temps, jusqu’à ce qu’ils soient carbonisés et tendres.
- Pendant ce temps, fouettez le vinaigre balsamique, la sauce soja, le sirop d’érable, l’ail et les flocons de piment dans une petite casserole. Laissez mijoter à feu doux pendant 3 à 5 minutes jusqu’à ce que le mélange épaississe légèrement.
- Une fois les légumes cuits, les transférer dans un bol et les arroser de glaçage balsamique à l’ail chaud. Remuer délicatement pour bien les enrober.
- Servir chaud en accompagnement ou sur des céréales pour un repas sain.
Notes
- Utilisez un mélange de légumes colorés pour un attrait visuel et une variété.
- Le glaçage peut être préparé à l’avance et conservé au réfrigérateur jusqu’à une semaine.
- Servir sur du quinoa, du riz ou du couscous pour un repas végétalien complet.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 7g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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