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Balsamic Grilled Vegetables

  • Yield: 6 servings 1x


  • 3 Bell Peppers (I chose 2 green, 1 red, 1 yellow), stems removed, seeded and cut in thirds
  • 1 green zucchini, sliced on highest setting on mandolin
  • 1 yellow squash, sliced on highest setting on mandolin
  • 2 Portobello mushrooms, stems removed and use a spoon on the inside to remove the gills
  • 1 Sweet onion, sliced in 1″ thick slices
  • 23 Roma tomatoes sliced in half

Balsamic Vinaigrette:

  • 3/4 cup good quality extra virgin olive oil
  • 1/4 cup good quality balsamic vinegar
  • 1 Tablespoon minced garlic
  • 1 Tablespoon freshly chopped basil
  • 1/2 teaspoon dried oregano and dried thyme (add fresh rosemary, thyme ~ play around with it)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Combine all the ingredients for the balsamic vinaigrette in a bowl
  2. Place your peppers and onion (try to keep the onion together in one slice) in a large Ziploc bag. Place the mushrooms, zucchini and tomatoes in another bag
  3. Pour 3/4 of the vinaigrette over the veggies and let marinate at least an hour
  4. Heat the grill to high
  5. Starting with the peppers and onions, grill w/o turning for approx. 8-10 minutes, checking frequently that the temperature isn’t too high and the veggies aren’t burning
  6. Turn the peppers and onions over, add the mushrooms and cook for about 4 minutes
  7. Add the zucchini and tomatoes and cook for approx. 4 min
  8. Flip veggies if you see them burning or remove to lower heat
  9. Transfer to a large platter and pour remaining vinaigrette over the veggies


Calories 207.5; Fat 18.6 gr; Chol 0 mg; Sodium 395 mg; Carbs 10.7 g; Fiber 2,2 gr; Sugar 5.7 gr; Protein 2.1 gr

 *Limited period offer.



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