grilled vegetables
This grilled vegetables recipe is a delightful and healthy addition to any meal. It uses a variety of colorful vegetables that are marinated and then grilled to perfection, bringing out their natural flavors. Serve them as a side dish or toss them into salads, wraps, or grain bowls.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 whisk
- 1 tongs
- 1 basting brush (optional)
Ingredients
- 1 whole zucchini About 6 inches.
- 1 whole bell pepper Any color.
- 1 whole red onion
- 1 cup cherry tomatoes Leave whole.
- 1 cup mushrooms Preferably cremini or button.
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic Minced.
- 1 teaspoon dried Italian herbs Or fresh basil, thyme, and oregano.
- to taste salt
- to taste pepper
Instructions
- Preheat the grill to medium-high heat.
- Wash and prepare the vegetables: Slice the zucchini into 1/2-inch thick rounds, cut the bell pepper into quarters, and slice the red onion into thick rings. Leave the cherry tomatoes whole and clean the mushrooms by wiping them with a damp cloth.
- In a mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried herbs, salt, and pepper until well combined.
- Add all the prepared vegetables to the bowl and toss them in the marinade gently until evenly coated. Allow them to marinate for at least 10 minutes.
- Once the grill is ready, place the vegetables on the grill grates using tongs or a grilling basket. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have grill marks.
- Remove the vegetables from the grill and let them rest for a couple of minutes before serving.
Notes
Feel free to experiment with your favorite vegetables, such as asparagus, eggplant, or corn.
Serve the grilled vegetables warm or at room temperature.
Leftover grilled vegetables can be stored in the refrigerator for up to 3 days and can be added to various dishes.