I am having 50 people over for a party. I am planning on having a platter of grilled veggies (peppers, zucchini, squash, eggplant) that will be grilled in advance, put in the fridge, then served at room temperature.
My question is should I do a balsamic glaze on the veggies while grilling or apply a balsamic vinaigrette after grilling? If I go the vinaigrette route, should I apply it while they are still hot or right before serving?
I normally do a lemon vinaigrette on them before serving, but I am doing another lemon dish. I am thinking the sugars in the glaze will get some nice browning on the veggies they might not get otherwise (gas grill).
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