Description
These Grilled Veggies with Marinade are an easy, healthy summer side dish made with colorful vegetables tossed in a simple balsamic herb marinade and grilled until tender with delicious smoky flavor. Perfect for barbecues, weeknight dinners, or meal prep.
Ingredients
Scale
- 2 bell peppers (red, yellow, or green), sliced into strips
- 1 zucchini, sliced into rounds
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper.
- Slice the bell peppers and zucchini, quarter the red onion, and leave the cherry tomatoes whole or halve them if preferred.
- Place the vegetables in a large bowl or zip-top bag. Pour the marinade over the vegetables and toss until evenly coated. Marinate for at least 15 minutes.
- Preheat the grill to medium-high heat and lightly oil the grill grates or a grill basket.
- Grill the vegetables for about 10 minutes, turning occasionally, until tender and lightly charred.
- Transfer to a serving platter, garnish with fresh basil or parsley if desired, and serve immediately.
Notes
- Marinate the vegetables for up to 1 hour for even deeper flavor.
- Cut vegetables into similar-sized pieces so they cook evenly.
- A grill basket makes grilling smaller vegetables much easier.
- Add mushrooms, asparagus, eggplant, or yellow squash for more variety.
- Leftovers are delicious in salads, pasta, grain bowls, wraps, or sandwiches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 135 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg