These Grilled Vegetables are a delicious medley of 7 vegetables in a balsamic marinade that make for the perfect (and ultimate!) side dish.
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 small yellow bell pepper cut into 1 inch pieces
- 1 small orange bell pepper cut into 1 inch pieces
- 1 small red bell pepper cut into 1 inch pieces
- ½ cup zucchini cut into 1/2 inch rounds
- ½ cup yellow squash cut into rings
- ½ cup red onion (optional) cut into 1 inch pieces
Balsamic Vegetable Marinade
- ⅓ cup olive oil
- 3 Tablespoons balsamic vinegar
- 1 teaspoons black pepper
- 1 teaspoons salt
- 2 teaspoons Italian seasoning
- 2 cloves minced garlic
- 2 oz Parmesan cheese shredded
Put all cut vegetables in a zip top bag or a glass container.
In a small bowl, combine all ingredients for the balsamic marinate and whisk together.
Add the marinade to the bag or glass container, and gently toss to evenly distribute the marinade over the vegetables.
Place the marinating vegetables in the refrigerator and allow them to marinate for 30-40 minutes.
Preheat your grill to 400-425 degrees F for direct heat grilling.
Transfer your vegetables from the marinade to a vegetable grill basket (if you don't have a basket, you can grill these directly on the grates, just be cautious and watch that they don't fall through the grates).
Place the vegetables in the grill basket on the grill, close the lid, and cook for for 20-25 minutes, stirring occasionally. Grill the vegetables until they are cooked to your desired doneness. If you like your veggies crunchy, pull them off after 10 minutes, if you like them softer, leave them on for longer.
You can serve these hot, but you can also refrigerate these and eat cold. They're an awesome way to meal prep or have veggies in lunchboxes.
Calories: 811kcal | Carbohydrates: 37g | Protein: 9g | Fat: 74g | Saturated Fat: 10g | Sodium: 78mg | Potassium: 1377mg | Fiber: 11g | Sugar: 13g | Vitamin A: 3337IU | Vitamin C: 388mg | Calcium: 158mg | Iron: 4mg