Simple Balsamic Grilled Vegetables
A vibrant dish showcasing fresh vegetables enhanced by a tangy balsamic marinade, perfect for weeknight meals or gatherings.
Equipment
- Grill
- Mixing Bowl
Ingredients
Vegetables
- 2 medium Zucchini Sliced into half-moons.
- 2 large Bell Peppers Cored and sliced into strips.
- 1 medium Red Onion Sliced into wedges.
- 1 cup Cherry Tomatoes Halved.
Marinade
- 1/4 cup Balsamic Vinegar High-quality.
- 2 tablespoons Olive Oil Extra virgin.
- 2 cloves Garlic Minced.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Pepper Freshly ground.
Instructions
- Wash and slice the zucchinis into half-moons.
- Remove stems and seeds from bell peppers, then slice into strips.
- Peel and slice the red onion into wedges.
- Rinse and halve the cherry tomatoes.
- In a mixing bowl, combine all prepared vegetables.
- In a separate bowl, whisk together balsamic vinegar, olive oil, and minced garlic.
- Pour the marinade over the vegetables and toss to coat.
- Let the vegetables marinate for 15 to 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the vegetables for 5 to 7 minutes on each side until tender.
- Remove from grill and let rest for a few minutes before serving.
- Serve warm as a side dish or in salads, wraps, or grain bowls.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat or enjoy cold in salads.