Description
A colorful and healthy mix of zucchini, mushrooms, bell peppers, and onions marinated in a tangy balsamic herb dressing, then grilled or roasted until tender and caramelized.
Ingredients
2 cups whole mushrooms (about 4 oz)
2 cups zucchini, sliced into 1-inch thick rounds (about 2 medium zucchini)
2 cups bell peppers, cut into 1.5-inch squares (about 2 peppers)
2 cups onions, cut into 1-inch segments (about 2 small onions)
⅓ cup balsamic vinegar
⅓ cup olive oil
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried basil
¼ teaspoon dried parsley
Instructions
- Wash and cut all the vegetables as directed.
- In a bowl, whisk together balsamic vinegar, olive oil, salt, pepper, garlic powder, onion powder, basil, and parsley.
- Add the vegetables to a large bowl or resealable bag, pour the marinade over, and toss to coat. Let marinate for at least 10 minutes, or up to 1 hour.
- Preheat the grill to medium-high heat (around 375°F or 190–200°C).
- Thread the marinated vegetables onto skewers (soak wooden skewers beforehand if using).
- Grill for 9–10 minutes, flip, and cook for another 5–6 minutes until vegetables are tender and lightly charred.
- Alternatively, bake in a preheated oven at 400°F (200°C) for 10–15 minutes until tender.
Notes
Cherry tomatoes, eggplant, or corn can be added for variation.
Add a drizzle of honey or maple syrup to the marinade for sweetness.
Use a pinch of crushed red pepper flakes for heat.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat using a skillet or oven to retain texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 158
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
