Grilled Eggplant and Zucchini with Balsamic Glaze Recipe

Ingredients:

• 1 eggplant, sliced into rounds
• 2 zucchinis, sliced into rounds
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced

To begin, preheat your grill to medium-high heat. While the grill is heating up, slice your eggplant and zucchini into rounds. Brush them with olive oil and season with salt and black pepper.

Once your grill is hot, place the eggplant and zucchini rounds on the grill. Grill for about 4-5 minutes on each side or until they are tender and have grill marks.

While your vegetables are grilling, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Bring to a simmer over medium heat and cook for about 5-7 minutes or until the glaze has thickened and reduced by about half.

Once your vegetables are done grilling, arrange them on a platter and drizzle with the balsamic glaze. Serve immediately and enjoy!