Description
Transform fresh, seasonal produce into a gourmet side dish with this vibrant Italian-inspired recipe. Perfectly charred zucchini, yellow squash, red onions, bell peppers, and baby bella mushrooms are tossed in a zesty, herb-infused balsamic marinade. This dish is naturally vegetarian, gluten-free, and brings a smoky sweetness to any table. Ideal for grilling enthusiasts who want a quick, healthy, and high-flavor vegetable dish that pairs perfectly with your favorite grilled main course.
Ingredients
1 medium zucchini, sliced into 1-inch rounds
1 medium yellow squash, sliced into 1-inch rounds
1 medium red onion, cut into large wedges
1 large red bell pepper, cut into large squares
8 oz baby bella mushrooms, whole or halved
4 cloves garlic, minced
1/4 cup extra virgin olive oil
1 fresh lemon, juiced
2 tbsp white balsamic vinegar
1 tsp crushed red pepper
2 tbsp Italian seasoning
Salt to taste
1/4 cup freshly grated Parmesan cheese
Instructions
Prepare the vegetables by cutting them into uniform bite-sized pieces to ensure even cooking.
In a small bowl, whisk together the olive oil, lemon juice, white balsamic vinegar, minced garlic, red pepper flakes, Italian seasoning, and salt.
Place the vegetables in a large bowl, pour the marinade over them, and toss thoroughly to coat.
Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the vegetables.
Preheat your grill to medium-high heat.
Place the seasoned vegetables on the grill grates and cook for 15-20 minutes, turning occasionally until tender and nicely charred.
Remove from the grill, sprinkle with freshly grated Parmesan cheese, and serve immediately.
Notes
If desired, you can substitute the white balsamic vinegar with apple cider vinegar. If you do not have a grill, use a grill pan on the stove over medium-high heat. These vegetables keep well in the refrigerator for up to 3 days and are excellent for meal prep.
- Prep Time: 60
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Italian