The Le Creuset Cast Iron Square Grill Pan is great for steak, hamburgers, grilled vegetables, grilled shrimp, stovetop grilling, and more. The Square Grill is coated with Le Creuset's protective satin black finish to prevent damage and wear. Over time, this slightly abrasive interior develops a natural patina that is ideal for searing and frying. The ribbed cooking surface drains away excess fat. From savory vegetables to mouthwatering steak, chicken and shrimp, the Square Grill gives all the delicious flavor of an outdoor grill, then presents foods beautifully at the table. Le Creuset produced the first enameled cast iron cookware nearly a century ago, and the original foundry still operates today, where 15 skilled artisans hand-inspect each piece. This tradition of the finest culinary craftsmanship, combined with the latest innovations in comfort and functionality, make Le Creuset unsurpassed in both beauty and quality.
Grilled Vegetables with Goat Cheese, Thyme Balsamic Reduction and Pistachios
Cook Time: 45 minutes - Serving Size: 6-8
INGREDIENTS
1 cup balsamic vinegar
4 sprigs fresh thyme
1 tablespoon honey
Extra virgin olive oil
2 zucchini, sliced 1/3" thick
2 yellow summer squash, sliced 1/3" thick
2 red bell peppers, sliced 1/3" thick
1 eggplant, sliced 1/3" thick
2 portabella mushrooms, sliced 1/3" thick
1 loaf baguette bread, sliced 1/3" thick
Salt
Freshly ground black pepper
1/2 cup pistachios, chopped
1/2 cup fresh parsley, chopped
1/2 cup crumbled goat cheese
RECIPE NOTES
You can purchase already made balsamic reduction or glaze at the market. But it is simple to make at home, and you can infuse the vinegar with your favorite herbs, spices or even dried fruit to create your own blends. The sweet-tart flavor perfectly complements the smoky, grilled vegetables and bread. Feel free to use whatever vegetables you have growing in your garden for this recipe.
INSTRUCTIONS
Place the balsamic vinegar and thyme in a small saucepan and simmer over low heat until it has reduced to a 1/4 cup, about 30 minutes. Remove the pan from the heat, remove the thyme sprigs and stir in the honey. Set aside. Heat a grill pan over medium-high heat. Lightly oil the grill and veggies with olive oil using a basting brush. Grill the vegetables and bread slices in batches, about 2 minutes on each side or until grill marks appear and vegetables are slightly softened. Sprinkle the vegetables with salt and pepper after grilling. Arrange the vegetables on a platter and drizzle with the balsamic reduction. Garnish with the pistachios, parsley and goat cheese and serve with the grilled bread.
