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Savoring Grilled Vegetables with Balsamic Vinegar & Herbs

Grilled Vegetables with Balsamic Vinegar & Herbs made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 oz mushrooms button or cremini, halved
  • 2 medium zucchinis cut into bite-sized pieces
  • 1 red bell pepper cut into bite-sized pieces
  • 1 yellow bell pepper cut into bite-sized pieces
  • 1 large red onion cut into wedges
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil plus more for brushing if needed
  • 2 garlic cloves minced
  • 1 tsp dried Italian herbs or oregano, basil, and thyme
  • Salt and pepper to taste

Method
 

  1. Prepare the vegetables by washing and cutting them into bite-sized pieces.
  2. In a large bowl, combine the zucchini, bell peppers, onion, and mushrooms.
  3. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Italian herbs, salt, and pepper.
  4. Pour the dressing over the vegetables and toss to coat evenly.
  5. Preheat a grill pan over medium-high heat until hot, or prepare your outdoor grill.
  6. Carefully place the vegetables in a single layer on the grill, working in batches if necessary.
  7. Grill for 3–4 minutes per side until tender and marked with grill lines.
  8. If the vegetables look dry, lightly brush with olive oil and a splash of balsamic vinegar.
  9. Transfer the grilled vegetables to a serving dish and adjust seasoning before serving.
  10. Garnish with fresh herbs, if desired, before serving.

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