Description
A vibrant medley of grilled vegetables marinated in a zesty balsamic dressing, perfect as a side dish or vegetarian main.
Ingredients
Units
Scale
- 1 zucchini, sliced into 1/4-inch rounds
- 1 yellow squash, sliced into 1/4-inch rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, sliced into rounds
- 8 oz mushrooms, halved
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and black pepper.
- Add all the vegetables to the bowl and toss to coat evenly in the marinade.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat grill to medium-high heat.
- Grill the vegetables for about 4–5 minutes per side, or until tender and slightly charred.
- Remove from grill and serve warm or at room temperature.
Notes
- You can use any mix of seasonal vegetables you prefer.
- For extra flavor, garnish with fresh herbs like basil or parsley before serving.
- Leftovers can be stored in the fridge and used in wraps or salads.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg