Tasty Grilled Veggies with Marinade
A vibrant dish of perfectly charred vegetables infused with a zesty marinade, perfect for summer gatherings and versatile enough for any meal.
Ingredients
Vegetables
- 1 cup Bell Peppers, chopped Assorted colors for visual appeal
- 1 cup Zucchini, chopped
- 1 cup Eggplant, chopped
- 1 cup Red Onion, chopped
Marinade
- ¼ cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- 2 cloves Garlic, minced Omit for garlic allergies
- 1 teaspoon Salt
- ½ teaspoon Pepper
Garnish
- A handful Fresh Herbs (optional) Such as basil or thyme for garnish
Instructions
Preparation
- Begin by washing and chopping your vegetables into bite-sized pieces for even cooking.
- In a mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
- Add the chopped veggies to the bowl with the marinade, ensuring all pieces are evenly coated.
- Let them marinate for at least 15 minutes.
- While the vegetables marinate, preheat your grill to medium-high heat.
- After marinating, you can skewer the vegetables or place them directly onto the grill.
Cooking
- Place your skewers or veggies on the grill and cook for about 10-15 minutes, turning occasionally.
- Once cooked, carefully remove the vegetables from the grill.
- Garnish with fresh herbs before serving.
Notes
For leftovers, allow grilled veggies to cool before storing. Can be reheated on a skillet or in the microwave.