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Featured In-Season Recipe
Grilled Vegetable Platter
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1 large Jersey Fresh eggplant, unpeeled & sliced lengthwise ¼-inch thick
3 medium Jersey Fresh zucchini, unpeeled & sliced lengthwise ¼-inch thick
2 Jersey Fresh onions, peeled & sliced into very thin rounds
1 Jersey Fresh red bell pepper, cored & sliced into ¼-inch rounds
1 Jersey Fresh green bell pepper, cored & sliced into ¼-inch rounds
1 Jersey Fresh yellow bell pepper, cored & sliced into ¼-inch rounds
olive oil & pastry brush
2 bulbs Jersey Fresh garlic
sea-salt fine grind freshly
ground black pepper
1 cup balsamic vinegar
1 TBS Jersey Fresh honey
1 TBS fresh orange juice
Jersey Fresh basil sprigs



Preheat grill. Brush all vegetables (including garlic) lightly with olive oil. Place on grill and cook to desired doneness. (The garlic may take longer than the other vegetables.) Season with salt and pepper as soon as vegetables are done. Place vinegar and honey in small saucepan and cook for 15 – 20 minutes until reduced to ½ cup. Add orange juice. Drizzle over vegetables. Garnish with fresh basil sprigs & roasted garlic. Note: Some vegetables require grilling only on one side. Can be made a day or two ahead and served at room temperature. Contributed by: Joanne Niestempski, South Amboy, NJ

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