Grilled Vegetables
Elevate your meals with deliciously grilled veggies that are packed with flavor and nutrients, perfect for barbecues or as a side dish.
Ingredients
Main Ingredients
- 2 pieces Bell peppers (red, yellow, or green) Chopped into bite-sized pieces.
- 1 piece Zucchini Chopped into bite-sized pieces.
- 1 cup Cherry tomatoes Keep whole for grilling.
- 1 piece Red onion Chopped into bite-sized pieces.
Marinade Ingredients
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dried oregano
- to taste Salt and pepper Season to preference.
- optional Fresh herbs (basil or parsley) For garnish.
Instructions
Preparation
- Wash your vegetables thoroughly. Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Keep the cherry tomatoes whole.
Marination
- In a large bowl, whisk together olive oil, balsamic vinegar, dried oregano, salt, and pepper. Toss the chopped veggies in the marinade. Let them sit for 15-30 minutes.
Grilling
- Preheat your grill to medium-high. For charcoal grills, wait until the coals are covered in white ash; for gas grills, preheat to designated temperature.
- Use a grill basket or skewer the vegetables. Lay them on the grill and cook for 10-15 minutes, turning occasionally until they are tender and grill marks appear.
Serving
- Remove veggies from the grill, sprinkle fresh herbs on top, and serve warm or at room temperature.
Notes
Grilled veggies can be served in salads, wraps, or as toppings for pasta and pizzas. If you have leftovers, store in an airtight container in the fridge for up to three days.