Description
Elevate your weeknight dinner with these sizzling balsamic grilled vegetables. This vibrant, colorful dish features zucchini, bell peppers, hearty mushrooms, and red onions tossed in a tangy marinade of balsamic vinegar, Dijon mustard, and garlic. As they hit the grill, the balsamic caramelizes to create a sticky, savory glaze that highlights the natural sweetness of the produce. Healthy, smoky, and simple to prepare, this dish is the perfect side to brighten any family meal.
Ingredients
1 Zucchini, sliced into rounds or strips
1 Yellow squash, sliced into rounds
1 Red bell pepper, cut into chunks
1 Yellow bell pepper, cut into chunks
1 Red onion, cut into thick wedges
8 oz Mushrooms, button or cremini, halved
1/4 cup Balsamic vinegar
2 tbsp Olive oil
2 tsp Dijon mustard
2 cloves Garlic, minced finely
1 tsp Italian seasoning
Salt and pepper to taste
Instructions
Whisk the balsamic vinegar, olive oil, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper in a small bowl until emulsified.
Place the prepared vegetables and mushrooms in a large bowl or sealable bag and pour the marinade over them.
Toss or shake gently to ensure every piece is evenly coated, then let marinate for about 15-20 minutes.
Preheat your outdoor grill to medium-high heat and clean the grates.
Place the vegetables on the grill, using a grill basket if needed to prevent smaller pieces from falling through.
Cook for 12-15 minutes, turning occasionally, until the vegetables are tender and reveal a nice charred finish.
Remove from heat and serve warm immediately.
Notes
For even cooking, try to cut your vegetables into uniform sizes. If using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: American