Description

Enjoy the robust flavors of summer with these Balsamic Grilled Vegetables. This recipe combines a variety of colorful veggies with a tangy balsamic marinade for a healthy and delicious dish that’s perfect for grilling season.

Ingredients

Zucchinis:

2 zucchinis, sliced into thick rounds;

Red Bell Pepper:

1 red bell pepper, cut into strips;

Yellow Bell Pepper:

1 yellow bell pepper, cut into strips;

Red Onion:

1 red onion, cut into wedges;

Cremini Mushrooms:

8 ounces cremini mushrooms, halved;

Olive Oil:

2 tablespoons;

Balsamic Vinegar:

3 tablespoons;

Garlic:

2 cloves, minced;

Italian Seasoning:

1 teaspoon;

Salt:

½ teaspoon;

Black Pepper:

¼ teaspoon;

Fresh Parsley:

for garnish

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Instructions

Prepare Marinade: In a large bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
Coat Vegetables: Add all the vegetables to the bowl and toss until evenly coated.
Preheat Grill: Heat the grill to medium-high.
Grill Vegetables: Place vegetables on the grill grates or in a basket. Cook for 10–12 minutes, turning occasionally, until tender and charred.
Serve: Transfer to a platter, drizzle with extra balsamic vinegar, and garnish with parsley before serving.

Notes

You can marinate the vegetables for up to 2 hours before grilling for enhanced flavor.
Great as a side dish, salad topper, or in flatbreads.