Balsamic Grilled Vegetables

Lightly charred grilled vegetables will knock your socks off. The balsamic vinegar marinade makes the meal! Serve with your choice of seafood, chicken, or steak. Steamed rice completes your meal.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 186 Calories

Ingredients

• ½ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• ¼ cup balsamic vinegar
• 1 onion, cut into 2-inch pieces
• 10 cloves garlic, peeled
• 3 tablespoons chopped fresh basil (Optional)
• ½ pint grape tomatoes
• 3 teaspoons chopped fresh oregano
• ⅓ cup warm chicken broth
• 3 cloves garlic, finely minced, or more to taste
• 1 green bell pepper, cut into 1 1/2-inch pieces
• 1 yellow bell pepper, cut into 1 1/2-inch pieces
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 medium zucchini, cut into 1/3-inch rounds
• 15 medium mushrooms, halved

Recipe Instructions

Step 1

Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.

Step 2

Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.

Step 3

Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.

Step 4

Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.

Step 5

Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.