Grilled Balsamic Marinated Vegetable Platter Recipe
Served with Roasted Red Peppers
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Ingredients
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Vegetables
Marinade
Roasted Red Peppers
Method
Preparation of Marinade
- 1
Make the Marinade
In a mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper until fully combined.
Marinating Vegetables
- 2
Marinate the Vegetables
Slice the zucchini, bell peppers, red onion, mushrooms, and asparagus into bite-sized pieces. Place the vegetables in a large resealable plastic bag or a bowl and pour the marinade over them. Seal or cover, and let marinate in the refrigerator for at least 30 minutes.
Roasting Red Peppers
- 3
Roast the Red Peppers
Preheat the oven to 450°F (232°C). Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet, skin side up. Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and place in a bowl covered with plastic wrap for about 10 minutes to steam. This will make peeling easier.
Grilling Vegetables
- 4
Grill the Vegetables
Preheat the grill to medium-high heat. Remove the marinated vegetables from the refrigerator and thread them onto skewers or place them directly on the grill. Grill for about 10-15 minutes, turning occasionally, until they are tender and have grill marks.
Serving
- 5
Serve the Platter
Once the vegetables are grilled and the red peppers are roasted, arrange everything on a large serving platter. Serve warm as a side dish or appetizer.
