Balsamic Grilled Vegetables

Name: Balsamic Grilled Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 whole zucchini; 1 whole red bell pepper; 1 whole yellow bell pepper; 1 whole red onion; 1 cup cherry tomatoes; 1/4 cup balsamic vinegar; 2 tbsp extra-virgin olive oil; 3 clove garlic minced; 1 tsp italian seasoning; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp honey or maple syrup; 1 tbsp fresh lemon juice; 2 tbsp fresh parsley or basil chopped

Serves 6

chilismenususa.com

Balsamic Grilled Vegetables

chilismenususa.com

Serves 6

Directions

1Wash, dry, and slice the vegetables: zucchini into 1/2 inch thick rounds, bell peppers into strips, and red onion into wedges.
2Whisk balsamic vinegar, olive oil, minced garlic, Italian seasoning, oregano, salt, black pepper, and optional honey/maple syrup and lemon juice in a large bowl.
3Add vegetables to the marinade and toss until coated, allowing them to marinate for 15–30 minutes.
4Preheat the grill to medium-high heat (400–450°F).
5Place zucchini, peppers, and onions on the grill, turning occasionally, for 3–5 minutes per side until tender but firm.
6Add cherry tomatoes to the grill for the final few minutes, cooking for 2–4 minutes until skins blister.
7Transfer vegetables to a serving platter, garnish with fresh herbs, and serve.

Ingredients

2 whole zucchini
1 whole red bell pepper
1 whole yellow bell pepper
1 whole red onion
1 cup cherry tomatoes
1/4 cup balsamic vinegar
2 tbsp extra-virgin olive oil
3 clove garlic, minced
1 tsp italian seasoning
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tsp honey or maple syrup (optional)
1 tbsp fresh lemon juice (optional)
2 tbsp fresh parsley or basil, chopped

Equipment

large bowlgrillgrill basket

Tips

Use a grill basket for smaller items like onions and cherry tomatoes to prevent them from falling through.
Spread vegetables in a single layer on the grill to avoid steaming.
Add fresh herbs after grilling to maintain their freshness.
Crumbled feta, grated parmesan, or balsamic glaze make excellent finishing additions.
If you prefer softer vegetables, grill them for an additional 1–2 minutes.
For a vegan version, omit honey or use maple syrup and avoid dairy toppings.

Balsamic Grilled Vegetables

Serves 6

chilismenususa.com

Balsamic Grilled Vegetables

chilismenususa.com

Serves 6

Directions

1Wash, dry, and slice the vegetables: zucchini into 1/2 inch thick rounds, bell peppers into strips, and red onion into wedges.
2Whisk balsamic vinegar, olive oil, minced garlic, Italian seasoning, oregano, salt, black pepper, and optional honey/maple syrup and lemon juice in a large bowl.
3Add vegetables to the marinade and toss until coated, allowing them to marinate for 15–30 minutes.
4Preheat the grill to medium-high heat (400–450°F).
5Place zucchini, peppers, and onions on the grill, turning occasionally, for 3–5 minutes per side until tender but firm.
6Add cherry tomatoes to the grill for the final few minutes, cooking for 2–4 minutes until skins blister.
7Transfer vegetables to a serving platter, garnish with fresh herbs, and serve.

Ingredients

2 whole zucchini
1 whole red bell pepper
1 whole yellow bell pepper
1 whole red onion
1 cup cherry tomatoes
1/4 cup balsamic vinegar
2 tbsp extra-virgin olive oil
3 clove garlic, minced
1 tsp italian seasoning
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tsp honey or maple syrup (optional)
1 tbsp fresh lemon juice (optional)
2 tbsp fresh parsley or basil, chopped

Equipment

large bowlgrillgrill basket

Tips

Use a grill basket for smaller items like onions and cherry tomatoes to prevent them from falling through.
Spread vegetables in a single layer on the grill to avoid steaming.
Add fresh herbs after grilling to maintain their freshness.
Crumbled feta, grated parmesan, or balsamic glaze make excellent finishing additions.
If you prefer softer vegetables, grill them for an additional 1–2 minutes.
For a vegan version, omit honey or use maple syrup and avoid dairy toppings.