Grilled Vegetables with Balsamic Vinegar and Herbs
These Balsamic Grilled Vegetables are quick, healthy, and full of flavor. Zucchini, bell peppers, mushrooms, and onions are tossed in a simple balsamic marinade and grilled—an easy side dish for any meal.
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Ingredients
- 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
- 8 oz mushrooms button or cremini, halved
- 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
- Fresh herbs for garnish optional: parsley or basil
Instructions
- Add zucchini, bell peppers, onion, and mushrooms to a large bowl.
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, Italian herbs, salt, and pepper.
- Pour over the vegetables and toss well. (Let them marinate for 30 minutes if you have time.)
- Place a grill pan on medium-high heat until hot.
- Cook in a single layer, working in batches if needed. Grill for 3–4 minutes per side until tender with nice grill marks.
- If veggies look dry, brush lightly with olive oil and a splash of balsamic vinegar.
- Transfer to a serving dish, adjust salt and pepper, and garnish with fresh herbs if you like.
Servings: 4
Calories: 90kcal