Description
Balsamic Grilled Vegetables are a colorful, smoky, and tangy side dish made with a medley of fresh veggies tossed in a simple balsamic marinade. Grilled to tender perfection, they’re the ideal companion to grilled meats or a delicious plant-based main all on their own!
Ingredients
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1 zucchini, sliced into rounds or strips
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1 yellow squash, sliced
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1 red bell pepper, cut into chunks
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1 yellow bell pepper, cut into chunks
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1 red onion, cut into wedges
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8 oz mushrooms (button or cremini), halved
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1/4 cup balsamic vinegar
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2 tbsp olive oil
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2 tsp Dijon mustard (optional, adds a nice tang)
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2 cloves garlic, minced
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1 tsp Italian seasoning or dried oregano
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Salt and black pepper, to taste
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Optional: fresh parsley or basil for garnish
Instructions
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In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard (if using), garlic, Italian seasoning, salt, and pepper.
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Place chopped vegetables in a large bowl or zip-top bag. Pour marinade over the veggies and toss to coat. Let marinate for at least 20–30 minutes (or up to 2 hours for deeper flavor).
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Preheat grill to medium-high heat (about 400°F).
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Grill vegetables directly on the grates, in a grill basket, or on skewers. Cook for 10–15 minutes, turning occasionally, until nicely charred and tender.
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Remove from grill, transfer to a serving platter, and garnish with fresh herbs if desired.
Notes
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Try adding asparagus, eggplant, or cherry tomatoes for variety.
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Use a grill basket for smaller pieces to prevent them from falling through the grates.
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Leftovers are great in wraps, on salads, or tossed with pasta!