These Grilled Vegetables are a delicious medley of 7 vegetables in a balsamic marinade that make for the perfect (and ultimate!) side dish.
Ingredients
1 cup
Broccoli florets
1 cup
Cauliflower
(florets)
1 medium pepper(s)
Yellow bell pepper
(small; (cut into 1 inch pieces))
1 medium pepper(s)
Orange bell pepper
(small; (cut into 1 inch pieces))
1 medium pepper(s)
Red bell pepper
(small; (cut into 1 inch pieces))
1/2 cup
Zucchini
((cut into 1/2 inch rounds))
1/2 cup
Yellow Summer Squash
((cut into rings))
1/2 cup
Red onion
((optional) (cut into 1 inch pieces))
1/3 cup
Extra virgin olive oil
3 tbsp
Balsamic vinegar
1 tsp
Black pepper
1 tsp
Salt
2 tsp
Italian herb seasoning
2 clove(s)
Garlic
(minced)
57 gm
Parmesan cheese, shredded
Instructions
Put all cut vegetables in a zip top bag or a glass container.
In a small bowl, combine all ingredients for the balsamic marinate and whisk together.
Add the marinade to the bag or glass container, and gently toss to evenly distribute the marinade over the vegetables.
Place the marinating vegetables in the refrigerator and allow them to marinate for 30-40 minutes.
Preheat your grill to 400-425 degrees F for direct heat grilling.
Transfer your vegetables from the marinade to a vegetable grill basket (if you don't have a basket, you can grill these directly on the grates, just be cautious and watch that they don't fall through the grates).
Place the vegetables in the grill basket on the grill, close the lid, and cook for for 20-25 minutes, stirring occasionally. Grill the vegetables until they are cooked to your desired doneness. If you like your veggies crunchy, pull them off after 10 minutes, if you like them softer, leave them on for longer.
You can serve these hot, but you can also refrigerate these and eat cold. They're an awesome way to meal prep or have veggies in lunchboxes.
