Balsamic Grilled Vegetables (Print-Friendly Version)
Tender, smoky summer vegetables with balsamic-garlic marinade – a colorful, healthy side that complements any meal.
# What You'll Need:
01 -
2 medium zucchinis, cut into bite-sized pieces or spears
02 -
1 red bell pepper, cut into bite-sized pieces
03 -
1 yellow bell pepper, cut into bite-sized pieces
04 -
1 large red onion, cut into wedges
05 -
225 grams mushrooms (button or cremini), halved
06 -
60 milliliters balsamic vinegar
07 -
2 tablespoons olive oil
08 -
2 garlic cloves, minced
09 -
1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, and thyme)
10 -
Salt and pepper, to taste
11 -
Fresh herbs for garnish (optional, such as parsley or basil)
# How to Make It:
01 -
In a large bowl, combine the zucchinis, bell peppers, red onion, and mushrooms.
02 -
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, Italian herbs, salt, and pepper. Pour over the vegetables and toss well to coat. Let marinate for 30 minutes if time allows.
03 -
Place a grill pan over medium-high heat. A cast-iron pan works best for high heat and grill marks.
04 -
Arrange the vegetables in a single layer in the hot pan. Work in batches to avoid overcrowding. Start grilling onions and bell peppers first, then add zucchini and mushrooms since they cook faster. Grill for 3–4 minutes per side, turning occasionally, or until tender with grill marks.
05 -
If vegetables seem dry or start to stick, brush with a little olive oil and balsamic mixture as needed.
06 -
Transfer grilled vegetables to a serving dish, adjust seasoning to taste, and top with fresh herbs if desired. Serve warm.