Grilled Vegetables Medley (Printable version)
Seasonal vegetables marinated in olive oil, balsamic, garlic and herbs, then charred on the grill for smoky, tender results.
# What you need:
→ Vegetables
01 - 1 red bell pepper, seeded and cut into large pieces
02 - 1 yellow bell pepper, seeded and cut into large pieces
03 - 1 zucchini, sliced into 1/2-inch rounds
04 - 1 eggplant, sliced into 1/2-inch rounds
05 - 1 red onion, cut into thick wedges
06 - 8 ounces cremini or button mushrooms, halved
→ Marinade
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons balsamic vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
12 - Salt and freshly ground black pepper, to taste
# How To:
01 - In a large mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme, rosemary, salt, and black pepper until fully combined.
02 - Add the prepared bell peppers, zucchini, eggplant, red onion, and mushrooms to the bowl with the marinade. Toss thoroughly to ensure all pieces are evenly coated. Allow to rest for 10 to 15 minutes if time permits.
03 - Preheat the grill or grill pan to medium-high heat.
04 - Arrange marinated vegetables in a single layer on the hot grill. Grill for 4 to 5 minutes per side, turning as needed, until vegetables are deeply charred and tender.
05 - Transfer grilled vegetables to a serving platter. Drizzle with any reserved marinade and serve warm or at room temperature.
# Expert Advice:
01 -
- The marinade clings to every crevice, giving even humble mushrooms a burst of smoky, herby flavor.
- This is my weeknight secret for cleaning out the crisper drawer and making everyone actually excited for veggies.
02 -
- It’s heartbreakingly easy to lose mushrooms or onion wedges down the grates—use skewers or a grill basket if you’re nervous.
- Let the vegetables rest for a few minutes after grilling; the flavors mingle and the juices settle instead of running everywhere.
03 -
- Grill pans with ridges make for gorgeous marks and even easier cleanup—no lost vegetables.
- Marinate longer if you have time; it’s the difference between good and unforgettable.