Ingredients
Scale
- 1 large zucchini, sliced into 1/4-inch thick rounds
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1 red onion, cut into 1/2-inch thick slices
- 8 oz cremini mushrooms, halved or quartered if large
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian herbs, salt, and pepper.
- Step 2: Add the zucchini, bell peppers, red onion, and mushrooms to the bowl with the marinade. Toss gently to coat the vegetables evenly.
- Step 3: Let the vegetables marinate for at least 30 minutes, or up to 2 hours in the refrigerator, stirring occasionally.
- Step 4: Preheat your grill to medium-high heat. Lightly oil the grill grates.
- Step 5: Grill the vegetables in batches, turning occasionally, until they are tender and slightly charred, about 8-10 minutes total.
- Step 6: Remove the grilled vegetables from the grill and serve immediately.
Notes
- Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, toss the vegetables in a hot skillet with a drizzle of olive oil until warmed through.
- Serve these vibrant vegetables as a colorful side dish to grilled chicken, fish, or steak.
- Don't overcrowd the grill; grilling in batches ensures even cooking and beautiful char marks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American