Grilled Balsamic Vegetables

The end of summer doesn’t mean the end of fresh produce. Vegetables like squash and zucchini are in season during colder months and make a delicious and healthy side dish. Can serve hot or cold.


Recipe and photograph by Kimme Hargrove

Balsamic Marinade:
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
3 garlic cloves, minced
1 teaspoon salt
Pepper, to taste

½-1 pound zucchini and squash, cut vertically in half and then into 1/2-inch thick slices
1 pound bell peppers (mixture of red, yellow, green or orange), cut into wide strips
2 large onions, cut into rings 1/2-inch thick
8-12 ounces button mushrooms
¼ cup fresh parsley, chopped

Whisk Balsamic Marinade ingredients in a large bowl, and set aside.

Heat grill and apply cooking spray on grates to prevent sticking. Lay larger vegetables directly on grill, and mushrooms in a grill pan, and cook for 10-12 minutes, flipping one time, until grill marks appear and vegetables become tender.

Transfer vegetables into the large bowl with marinade, and toss to distribute evenly. Garnish with parsley.
Grilled Balsamic Vegetables

Categories: You're Invited