Home » Summer Recipes » Grilled Vegetables

Grilled Vegetables

Serves 2

1 yellow squash, halved lengthwise

1 zucchini, halved lengthwise

1 portobello mushroom, stem removed

1 bell pepper, color of choice, halved and seeded with stem removed

1/4 red onion, slices in rounds


¼ cup balsamic vinegar

¼ cup extra virgin olive oil

¼ cup water

2 cloves of garlic, pressed

1 tbsp Italian herb blend (basil, oregano, thyme)

1 tsp crushed red pepper flakes


Prep vegetables the night before or at least 2 hours before cooking and marinate covered in refrigerator. Place all vegetables on the grill, flip every 5 minutes for a total of 15-25 minutes depending on size of vegetables. Vegetables should be tender yet firm, pierce with a fork or knife to test. Serve immediately.


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