Marinated Herb-grilled Mushrooms, Zucchini, Squash, Bell Peppers Recipe

Prepare the Vegetables

Clean the mushrooms with a damp cloth and trim the stems. Cut the zucchini and yellow squash into 1/2-inch thick rounds. Remove the seeds from the bell peppers and slice them into strips.

Make the Marinade

In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until well combined.

Marinate the Vegetables

Add all the prepared vegetables to the bowl with the marinade. Toss gently to coat the vegetables evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, up to 2 hours for more flavor.

Preheat the Grill

Preheat your grill to medium-high heat. If using a grill pan, heat it on the stovetop over medium-high heat.

Grill the Vegetables

Remove the vegetables from the marinade, allowing any excess marinade to drip off. Place the mushrooms, zucchini, squash, and bell peppers on the grill. Grill for about 5-7 minutes, turning occasionally until the vegetables are tender and have nice grill marks.

Serve

Remove the grilled vegetables from the grill and transfer them to a serving platter. Serve warm as a side dish or over a salad.