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
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 6g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
