Grilled Vegetable Medley With Balsamic Marinade
Why make this recipe
Grilled Vegetable Medley with Balsamic Marinade is an excellent choice for a healthy and delicious side dish. It’s colorful, packed with nutrients, and full of flavor. The marinade adds a tangy sweetness that complements the vegetables beautifully. Plus, grilling enhances the natural flavors and gives them a lovely char. Whether you’re having a barbecue or just want to enjoy some veggies, this dish is simple to make and sure to please anyone at the table.
How to make Grilled Vegetable Medley With Balsamic Marinade
Making this grilled vegetable medley is easy and quick. Just follow a few simple steps, and you’ll have a tasty side dish in no time.
Ingredients:
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions:
- Preheat the grill to medium-high heat.
- In a large bowl, combine the sliced zucchini, chopped bell pepper, onion wedges, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper.
- Pour the marinade over the vegetables and toss to coat.
- Grill the vegetables for about 10-15 minutes, turning occasionally, until they are tender and have grill marks.
- Serve warm as a side dish or on top of a salad.
How to serve Grilled Vegetable Medley With Balsamic Marinade
You can serve this dish as a side to your favorite protein, like grilled chicken or fish. It’s also fantastic on top of mixed greens for a fresh salad. Feel free to sprinkle some cheese, like feta or goat cheese, on top for extra flavor.
How to store Grilled Vegetable Medley With Balsamic Marinade
Store any leftovers in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, simply warm them in a skillet or the microwave. They can also be enjoyed cold in salads!
Tips to make Grilled Vegetable Medley With Balsamic Marinade
- Cut the vegetables into similar sizes so they cook evenly.
- Feel free to experiment with different vegetables like asparagus, mushrooms, or eggplant.
- Let the vegetables marinate for 30 minutes before grilling for even more flavor.
Variation
You can add some fresh herbs like basil or parsley after grilling for a burst of freshness. For a little heat, add sliced jalapeños or red pepper flakes to the marinade.
FAQs
Can I use frozen vegetables for this recipe?
Yes, but fresh vegetables generally taste better when grilled. If using frozen, make sure to thaw and pat them dry before marinating.
What type of grill works best for this recipe?
Any grill works well, whether it’s gas, charcoal, or electric. Just make sure it’s preheated for good grill marks.
Can I make this dish ahead of time?
Yes, you can prepare the vegetables and marinade ahead. Keep them separate until you are ready to grill.
Grilled Vegetable Medley with Balsamic Marinade
Ingredients
Method
- Preheat the grill to medium-high heat.
- In a large bowl, combine the sliced zucchini, chopped bell pepper, onion wedges, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, balsamic vinegar, dried oregano, salt, and pepper.
- Pour the marinade over the vegetables and toss to coat.
- Grill the vegetables for about 10-15 minutes, turning occasionally, until they are tender and have grill marks.
- Serve warm as a side dish or on top of a salad.
Notes
