grilled vegetables
Grilled vegetables are a delicious and healthy side dish that enhances the flavors of fresh produce. This recipe includes a variety of colorful vegetables, lightly marinated and grilled to perfection. Perfect as a side for any meal or featured in salads and sandwiches.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 whisk
- 1 tongs
- 1 basting brush (optional)
Ingredients
- 1 medium zucchini, sliced About 1 cup.
- 1 medium bell pepper, sliced Any color, about 1 cup.
- 1 medium red onion, sliced About 1 cup.
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- to taste none salt
- to taste none black pepper
Instructions
- Preheat the grill or grill pan over medium-high heat.
- In a mixing bowl, combine olive oil, balsamic vinegar, dried oregano, garlic powder, salt, and black pepper. Whisk until well combined.
- Add the sliced zucchini, bell pepper, red onion, and cherry tomatoes to the bowl. Toss until all vegetables are evenly coated with the marinade.
- Let the vegetables marinate for about 10 minutes to absorb the flavors.
- Using tongs, place the marinated vegetables on the grill. Grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
- Once cooked, remove the vegetables from the grill and place them on a serving platter.
- Serve warm as a side dish or let them cool and add them to salads or wraps.
Notes
Feel free to customize the vegetable selection based on your preference or what's in season. Eggplant, asparagus, and mushrooms are great additions.
To enhance the flavor, sprinkle some fresh herbs like basil or parsley on top before serving.
Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days.