Clean the vegetables and cut into slices, brush them with fresh thyme flavored oil and grill them on both sides adding salt and pepper.

In a pan, brown the medallions over a high heat with half the butter, then salt and pepper them. Once you have achieved your preferred cook (more or less rare depending on your taste), remove the medallions from the pan and dry them with a sheet of absorbent paper.

After drying the pan, add the remaining butter and the I.G.P. FINI Balsamic Vinegar of Modena Glaze: cook over a high heat to obtain a thick sauce.

Finally, arrange the grilled vegetables and medallions on each plate and season with the balsamic vinegar sauce.