Description

A flavorful medley of vegetables marinated in a zesty balsamic dressing and grilled to perfection, ideal as a side dish or main course for vegetarians and vegans.

Ingredients

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red onion, cut into wedges
8 oz mushrooms, halved
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

In a large bowl, whisk together the balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
Add the prepared vegetables to the marinade and toss to coat evenly. Let marinate for at least 30 minutes.
Preheat a grill or grill pan over medium-high heat.
Grill the vegetables in batches, turning occasionally, until tender and slightly charred, about 8–10 minutes.
Serve warm or at room temperature.

Notes

You can substitute or add other vegetables like eggplant or asparagus.
Marinate the vegetables longer for deeper flavor, up to 2 hours in the refrigerator.
Leftovers are great in sandwiches, salads, or pasta.