Grilled Vegetables
A medley of seasonal vegetables grilled to perfection with olive oil and herbs. A healthy and colorful side.
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Ingredients
- 1 medium zucchini, sliced into 1/2-inch rounds or lengthwise
- 1 bell peppers, seeded and cut into quarters
- 1/2 eggplant, sliced into 1/2-inch rounds
- 1/2 red onion, cut into 1/2-inch thick rounds or wedges
- 2 portobello mushrooms, stems removed
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1/4 tsp dried Italian herb blend
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh basil or cilantro, chopped
Instructions
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1
Preheat your grill to medium-high heat (around 400-450°F).
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2
Prepare all vegetables according to their prep instructions: slice 1 medium zucchini sliced into 1/2-inch rounds or lengthwise, cut 1 bell peppers seeded and cut into quarters, slice 1/2 eggplant sliced into 1/2-inch rounds, cut 1/2 red onion cut into 1/2-inch thick rounds or wedges, and prepare 2 portobello mushrooms stems removed.
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3
In a small bowl, whisk together 1 tbsp extra virgin olive oil, 1 tsp balsamic vinegar, 2 minced garlic cloves, 1/4 tsp dried Italian herb blend, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper to make a marinade.
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4
Place all prepared vegetables in a large bowl or on a baking sheet and drizzle with the marinade. Gently toss to ensure all pieces are evenly coated.
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5
If using a grill basket, place the vegetables in the basket. Alternatively, you can place larger pieces directly on the grill grates, or use skewers for smaller pieces to prevent them from falling through.
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6
Grill the vegetables with the lid closed, turning occasionally, until they are tender and have nice grill marks. Cooking times will vary by vegetable: onions and bell peppers take about 8-10 minutes, zucchini and eggplant about 5-7 minutes, and mushrooms about 4-5 minutes.
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7
You may want to remove faster-cooking vegetables earlier to prevent overcooking.
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8
Transfer the grilled vegetables to a serving platter and let them rest for 2-3 minutes.
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9
Sprinkle with 2 tbsp chopped fresh basil or cilantro just before serving.
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10
These grilled vegetables can be served hot, at room temperature, or even chilled, making them perfect for make-ahead meals or picnics.
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