Description
Colorful peppers, onions, mushrooms, zucchini, and tomatoes marinated in a tangy balsamic vinaigrette and grilled until tender and lightly charred. A final drizzle of dressing makes this an easy, flavorful side for your next cookout.
Ingredients
Scale
- 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
- 2-3 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
Instructions
- Combine all the ingredients for the balsamic vinaigrette in a bowl
- 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
- Pour 3/4 of the vinaigrette over the veggies and let marinate at least an hour
- Heat the grill to high
- 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
- Turn the peppers and onions over, add the mushrooms and cook for about 4 minutes
- Add the zucchini and tomatoes and cook for approx. 4 min
- Flip veggies if you see them burning or remove to lower heat
- Transfer to a large platter and pour remaining vinaigrette over the veggies
- Prep Time: 15 min
- Marinate Time: 1 hr
- Cook Time: 18 min
- Category: Side Dish
- Method: Grilling
- Cuisine: American
