Grilled Veggies...glaze while grilling or vinaigrette after

[michaeljc70]

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).

[chefj]

Vinaigrette right before serving.
Do you need to refrigerate them they would be much better if just left at room temp.

[michaeljc70]

Well, I have to do 2 appetizers and 2 sides for 50 people as well as set up everything (bar, tables, etc). The sooner it is done, the better. How long could grilled veggies sit out at room temperature?

I ordered a whole pig, so my meat is taken care of.

[chefj]

8 hours or more, depending on air temp. At home I leave them out on the counter overnight with no spoilage (68f or so)
The refrigerator just seems to kill some of the flavor and it does not return when allowed to warm back up.

[michaeljc70]

I may be able to do them earlier in the day and leave them out.

Do you think peppers benefit at all from the vinaigrette? I was between cut up red peppers or mini sweet peppers. They are not very porous though.

[chefj]

We always present Grilled vegetables on a single large platter and the whole lot gets drizzled with Vinaigrette or sprinkled with Gremolata.