Description
A vibrant summer dish featuring grilled zucchini, squash, bell peppers, and more, drizzled with a tangy balsamic glaze.
Ingredients
- 1 medium zucchini, sliced lengthwise
- 1 medium yellow squash, sliced lengthwise
- 1 red bell pepper, seeded and quartered
- 1 yellow bell pepper, seeded and quartered
- 1 small eggplant, sliced into ½-inch rounds
- 8 oz white or cremini mushrooms, cleaned
- 1 red onion, cut into thick rings
- 1 cup cherry tomatoes, whole
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Wash and dry all vegetables thoroughly.
- Slice the zucchini and yellow squash lengthwise into ¼-inch strips.
- Quarter the bell peppers, slice the eggplant into rounds, and cut the red onion into thick rings.
- Keep cherry tomatoes whole and gently clean mushrooms.
- In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, oregano, salt, and pepper until well combined.
- Add all the vegetables to the marinade and toss gently to coat.
- Let the mixture sit at room temperature for about 15 minutes to absorb the flavors.
- In a small saucepan, pour ½ cup balsamic vinegar and 1 tablespoon honey. Bring to a simmer over medium heat. Stir occasionally and reduce until thickened and syrupy, about 8-10 minutes. Remove from heat and set aside to cool slightly.
- Preheat your grill or grill pan to medium-high heat (around 400°F), lightly oiling the grates to prevent sticking.
- Arrange the marinated vegetables on the grill in a single layer. Cook zucchini, squash, eggplant, and bell peppers for about 4-5 minutes per side until tender with char marks.
- Grill mushrooms and onion rings for about 3-4 minutes per side. Cherry tomatoes only need 1-2 minutes to blister slightly.
- Use tongs to flip the veggies carefully, avoiding squishing them.
- Arrange grilled vegetables on a serving platter and drizzle generously with the balsamic glaze. Optionally, sprinkle with fresh herbs like chopped basil or parsley.
- Serve warm or at room temperature.
Notes
Try experimenting with seasonal vegetables and herbs for variations!
