Measurements

• 2 Bell Peppers
• 2 Zucchinis
• 1 Eggplant
• 1 Red Onion
• 1 bunch Asparagus
• 3 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Balsamic Vinegar
• 1 tbsp Honey
• 2 cloves Garlic
• 1/4 cup Fresh Basil, chopped

Preparation Method

• Preheat grill to medium-high heat.
• In a small bowl, mix balsamic vinegar, honey, and minced garlic.
• In a large bowl, toss bell peppers, zucchinis, eggplant, red onion, and asparagus with olive oil, salt, and black pepper.
• Place vegetables on the grill and cook for 5-7 minutes per side until tender and slightly charred.
• Brush vegetables with balsamic glaze during the last 2 minutes of grilling.
• Remove from grill and transfer to a serving platter.
• Sprinkle with fresh basil before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.