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Balsamic Grilled Vegetables

Balsamic Grilled Vegetables

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Ingredients
  

  • 2 medium zucchinis cut into bite-sized pieces
  • 1 red bell pepper cut into bite-sized pieces
  • 1 yellow bell pepper cut into bite-sized pieces
  • 1 large red onion cut into wedges
  • 8 oz about 225g mushrooms (button or cremini) halved
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil plus more if needed
  • 2 garlic cloves minced
  • 1 teaspoon dried Italian herbs or oregano, basil, thyme mix
  • Salt and pepper to taste
  • Fresh herbs for garnish optional, like parsley or basil

Instructions
 

  • Start by chopping all your vegetables into bite-sized pieces. Try to keep them roughly the same size so they cook evenly.
  • Place everything zucchini, bell peppers, red onion, and mushrooms into a large bowl.
  • In a small bowl, whisk together: balsamic vinegar, olive oil, minced garlic, Italian herbs, salt and pepper.
  • Pour this mixture over the vegetables and toss well so everything is nicely coated.
  • If you have the time, let the vegetables sit for about 30 minutes. It really helps the flavors soak in but if you’re in a rush, don’t worry. They’ll still taste amazing.
  • Place your grill pan over medium-high heat and let it get nice and hot. If you have a cast-iron grill pan, this is its moment. It gives those gorgeous grill marks and holds heat beautifully but any grill pan will work just fine.
  • Arrange the vegetables in a single layer on the pan. Don’t overcrowd them you may need to cook in batches.
  • Let them grill for about 3–4 minutes on each side, turning occasionally with tongs. You’re looking for: tender texture, slight charring, and those irresistible grill marks.
    This is when the magic happens the balsamic starts to caramelize, and everything smells incredible.
  • If you notice the vegetables sticking or drying out, lightly brush them with a little extra olive oil mixed with balsamic vinegar. A little touch-up goes a long way here.
  • Not all vegetables cook at the same speed, and that’s okay. Start with onions and bell peppers (they take a bit longer). Add zucchini and mushrooms a few minutes later. This simple trick keeps everything perfectly cooked not too soft, not too firm.
  • Once everything is grilled to perfection, transfer the vegetables to a serving dish.
  • Taste and adjust with a little extra salt and pepper if needed.
  • If you’re using fresh herbs, sprinkle them over the top for a bright, fresh finish.
  • Serve warm and watch them disappear.