Vegan Grilled Recipe

Inspired by Plume

Time1h

Serves4

Make Vegan Grilled Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Triennes

Provence, France '22

herbal · savory · bright acidity

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Ingredients

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Vegetables

2 cups Zucchini

2 cups Bell peppers (mixed colors)

1 cup Mushrooms (portobello or button)

1 medium Red Onion

1 bunch Asparagus

Marinade

4 tbs olive oil

2 tbs Aged balsamic vinegar

3 cloves Garlic (minced)

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

Optional Garnish

1 bunch Fresh Basil

1 medium Lemon (for juice)

Method

Preparation

Prepare the Vegetables

Wash and slice the zucchini, bell peppers, mushrooms, and red onion into bite-sized pieces. Trim the ends of the asparagus.

Make the Marinade

In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.

Grilling

Marinate the Vegetables

Place the prepared vegetables in a large mixing bowl or zip-top bag. Pour the marinade over the vegetables, ensuring they are evenly coated. Let them marinate for at least 30 minutes.

Preheat the Grill

Preheat your grill to medium-high heat (about 400°F or 200°C).

Grill the Vegetables

Once the grill is hot, place the marinated vegetables directly on the grill grates. Grill for about 5-7 minutes on each side, or until they are tender and have grill marks.

Serving

Serve the Grilled Vegetables

Transfer the grilled vegetables to a serving platter. Optionally, garnish with fresh basil and a squeeze of lemon juice before serving.