Description

Balsamic Grilled Vegetables are a flavorful medley of zucchini, bell peppers, red onion, and mushrooms. This quick and easy dish is perfect for a healthy meal or as a colorful side for your barbecues. With simple prep and an irresistible balsamic glaze, this recipe is a must-try for home chefs looking for an easy and delicious vegetable dish.

Ingredients

Scale

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 about 225g mushrooms (button or cremini) halved
1/4 cup balsamic vinegar
2 tablespoons olive oil plus more if needed
2 garlic cloves minced
1 teaspoon dried italian herbs or oregano, basil, thyme mix
salt and pepper to taste
fresh herbs for garnish optional, like parsley or basil

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Instructions

Chop all vegetables into bite-sized pieces, keeping them roughly the same size for even cooking.
Place the zucchini, bell peppers, red onion, and mushrooms in a large bowl.
In a small bowl, whisk balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper together.
Pour the mixture over the vegetables and toss until fully coated.
For enhanced flavor, let the vegetables sit for 30 minutes, or grill immediately if in a hurry.
Heat your grill pan over medium-high heat until hot.
Arrange the vegetables in a single layer on the pan, cooking in batches if necessary to avoid overcrowding.
Grill for 3–4 minutes on each side, turning occasionally, until tender with slight charring and grill marks.
Brush with extra olive oil mixed with balsamic vinegar if the vegetables begin to stick or dry out.
Start cooking onions and bell peppers first, adding zucchini and mushrooms a few minutes later for even cooking.
Once grilled, transfer the vegetables to a serving dish.
Adjust seasoning with extra salt and pepper as needed.
Optionally, sprinkle fresh herbs on top before serving.
Serve warm and enjoy.

Notes

Allowing vegetables to marinate enhances their flavor.
Use a cast-iron grill pan for excellent heat retention and grill marks.
Feel free to add other seasonal vegetables for variety.

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 4g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg