Description

A vibrant and flavorful mix of grilled vegetables marinated in a zesty balsamic dressing, perfect as a side dish or for topping salads and sandwiches.

Ingredients

Units Scale

2 zucchini, sliced into 1/2-inch rounds
1 bell pepper, cut into strips
1 red onion, sliced into rings
1 cup cherry tomatoes, halved
1 cup mushrooms, cleaned and stems removed
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh basil for garnish (optional)

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Instructions

In a small bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper to create the marinade.
Place the sliced zucchini, bell pepper, onion, cherry tomatoes, and mushrooms into a large bowl or resealable plastic bag. Pour the marinade over the vegetables and toss to coat evenly. Let the vegetables marinate for 20-30 minutes.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the vegetables for 5-7 minutes per side, or until they are tender and have nice grill marks. Cherry tomatoes may cook faster, so check them after 3-4 minutes.
Once the vegetables are grilled, remove them from the grill and arrange them on a serving platter.
Garnish with fresh basil and serve warm as a side dish, or add to salads, sandwiches, or wraps.

Notes

For extra flavor, add a pinch of red pepper flakes to the marinade for a bit of heat.
You can customize the vegetable mix based on what’s in season or your preferences (e.g., eggplant, asparagus, or squash).
If you don’t have a grill, you can also roast the vegetables in the oven at 400°F (200°C) for 15-20 minutes.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 120
Sugar: 8g
Sodium: 270mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg