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Balsamic Grilled Vegetables

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An easy and tasty way to enjoy fresh summer produce with a sweet and tangy balsamic touch.

Ingredients

Scale
  • 2 zucchinis, sliced into 1/4‑inch rounds
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil, chopped, for garnish

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). If using a grill basket, place it on the grill to heat up as well.
  2. In a large mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper until well combined.
  3. Add the zucchini rounds, red and yellow bell pepper strips, red onion wedges, and cherry tomatoes to the bowl. Toss until all the vegetables are thoroughly coated in the balsamic mixture.
  4. Transfer the vegetables to a grill basket or arrange them directly on the grill grates, placing smaller pieces like cherry tomatoes in the basket to prevent them from falling through.
  5. Grill for 10–15 minutes, turning occasionally, until the vegetables are tender, lightly charred, and have visible grill marks. Remove any pieces that cook faster to avoid burning.
  6. Once done, transfer the grilled vegetables to a serving platter. Drizzle with any remaining balsamic mixture from the bowl. Sprinkle with freshly chopped basil just before serving and adjust seasoning with extra salt and pepper if desired. Serve warm or at room temperature.

Notes

For best results, serve warm or at room temperature. You can also spoon over rice, quinoa, or pasta.

Nutrition

Keywords: grilled vegetables, summer dish, balsamic, vegan recipe

Find it online: https://alexandrarecipes.com/balsamic-grilled-vegetables/