Balsamic Grilled Vegetables recipe

All Recipes Best Recipe Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Ingredients

⅓ cup warm chicken broth
¼ cup balsamic vinegar
3 cloves garlic, finely minced, or more to taste
3 tablespoons olive oil
3 tablespoons chopped fresh basil
3 teaspoons chopped fresh oregano
½ teaspoon freshly ground black pepper
1 green bell pepper, cut into 1 1/2-inch pieces
1 yellow bell pepper, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces
1 medium zucchini, cut into 1/3-inch rounds
1 onion, cut into 2-inch pieces
15 medium mushrooms, halved
10 cloves garlic, peeled
½ pint grape tomatoes

Nutrition Info

185.8 calories
carbohydrate: 20.1 g
cholesterol: 0.5 mg
fat: 10.9 g
fiber: 4 g
protein: 5.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 118.9 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.

  2. Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes, refrigerate if you are marinating longer.

  3. Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.

  4. Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.

  5. Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.

Recipe Yield

4 servings

Recipe Note

Lightly charred grilled vegetables will knock your socks off. The balsamic vinegar marinade makes the meal! Serve with your choice of seafood, chicken, or steak. Steamed rice completes your meal.

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