Grilled vegetables with balsamic glaze

Ingredients:

• 1.5 cups balsamic vinegar
• 1 tbsp. l. brown sugar
• 2 tablespoons of honey
• 0.5 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tbsp sea salt
• 1 tbsp. ground black pepper
• 1 teaspoon granulated garlic
• 3 carrots (22-30 cm long), cut lengthwise into 0.5 cm thick strips.
• 2 celery roots, trimmed and sliced ​​into 0.5cm thick slices.
• 3 large red onions, sliced ​​into 1cm thick rounds.
• 2 zucchinis (18-20 cm long), sliced ​​lengthwise into 0.5 cm thick strips.
• 4 crookneck zucchini (10cm each), sliced ​​lengthwise into 0.5cm thick strips.
• Vegetable oil to grease the grill

Preparation:

1. Heat a medium skillet over medium heat and add the balsamic vinegar, sugar, and honey. Simmer for 15-20 minutes, until the mixture has reduced by half. Keep the glaze warm.
2. In a 4-liter zip-lock plastic bag, add balsamic vinegar, olive oil, sea salt, black pepper, and garlic and toss to combine. Then add the carrots, celery root, and onion, pressing out any excess air. Let marinate for 30 minutes. Then add the zucchini and squash and let marinate for another 10 minutes.
3. Preheat grill to medium-high heat.
4. Brush the grill with oil. Add the onion, carrot, and celery root. Grill for 3-5 minutes on each side, brushing with the balsamic glaze until evenly browned on both sides. Remove from the grill and cover with aluminum foil. Add the zucchini and squash, brush with the glaze, and grill for 2 minutes on each side, until golden brown. Remove from the grill and cover until serving.
5. Drizzle the vegetables with the remaining glaze and serve on a warm platter.