Savoring Grilled Vegetables with Balsamic Vinegar & Herbs
Grilled Vegetables with Balsamic Vinegar & Herbs made approachable with clear cues, pantry staples, and flexible swaps.
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
Instructions
- Prepare the vegetables by washing and cutting them into bite-sized pieces.
- In a large bowl, combine the zucchini, bell peppers, onion, and mushrooms.
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Italian herbs, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Preheat a grill pan over medium-high heat until hot, or prepare your outdoor grill.
- Carefully place the vegetables in a single layer on the grill, working in batches if necessary.
- Grill for 3–4 minutes per side until tender and marked with grill lines.
- If the vegetables look dry, lightly brush with olive oil and a splash of balsamic vinegar.
- Transfer the grilled vegetables to a serving dish and adjust seasoning before serving.
- Garnish with fresh herbs, if desired, before serving.