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Jul 12, 2012 04:11 PM

Grilled Veggies...glaze while grilling or vinaigrette after

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

    7 Replies
    1. re: chefj

      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.

      1. re: michaeljc70

        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.

        1. re: chefj

          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.

          1. re: michaeljc70

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

            1. re: chefj

              so dumb questions - but please tell me how you make the vinaigrette and also how you make the glaze.

              1. re: smilingal

                I don't do a glaze, just a vinaigrette. I use olive oil, balsamic vinegar, dijon mustard, salt and pepper. Sometimes I use garlic. I don't measure. I would guess maybe 1/2 cup olive oil to 3 TBSP balsamic and 1 TBSP dijon.

                You can really use any recipe for a vinaigrette.

                It is always a big hit. I try to mix up the veggies and cut them differently too. For example, if I do green zucchini in disks, I might do yellow squash in long strips. I have done zucchini, squash, eggplant (I salt and rinse first), mini bell peppers, slice bell peppers (like 3-4 sides from 1 pepper) asparagus and scallions. I try to pick 3 or 4 each time.

                The other thing I like is you can do it in advance. Grill the veggies and put on a serving platter. Make the vinag and put in fridge. Before serving, brush on the vinag.

                1. re: smilingal

                  I made no mention of glazing, I do not think that it is needed and makes cooking more difficult.
                  I switch up the Dressing depending on what else is being served. The World is your Oyster when it comes to Vinaigrettes.
                  Other options
                  Aioli, Romesco or Salsa Brava
                  Thai or Indonesian Peanut Sauce
                  Japanese Sesame or Miso Sauce
                  Lime Juice and Coarse Salt
                  It could on for ages.

      2. If I were planning this event...
        I would eliminate the peppers because I would want them peeled after grilling which is time consuming. Everything else I would prep by cutting, lightly coat with oil, salt and pepper. If its not feasible to maintain room temperature at least allow them to return to it. Meanwhile take the balsamic vinegar and reduce by about half. If you wanted to flavor it with herbs or garlic add at the beginning of reduction and taste to adjust sweetness at the end (if needed). Just before serving drizzle on the arranged platter.

        1 Reply
        1. re: holypeaches

          I don't like my veggies very cooked, so the pepper skin doesn't bother me. If you char them like you are roasting peppers, then the skin would be offensive.

          Personally, I find mushy veggies gross, so my advice would be to be very careful not to overcook them. You are applying a vinaigrette which would make mushy veggies worse. What I do is pick up a veggie (like zucchini) with tongs by the edge. If it starts to bend at all, I take it off. They continue to cook once off the grill.