Grilled Vegetables Recipe
Savor the vibrant colors and flavors of our Grilled Vegetables, featuring a delightful medley of seasonal zucchini, bell peppers, and eggplant, all perfectly charred to enhance their natural sweetness. Drizzled with a balsamic glaze and sprinkled with fresh herbs, this dish is a celebration of fresh produce that will tantalize your taste buds and leave you craving more.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables and Marinade
Method
Preparation and Grilling
Prepare the Vegetables
Wash and cut the zucchini, bell peppers, and red onion into uniform pieces. Leave the cherry tomatoes whole.
Make the Marinade
In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
Marinate the Vegetables
Add the chopped vegetables to the marinade and toss to coat evenly. Let the mixture sit for at least 30 minutes to allow the flavors to meld.
Preheat the Grill
Preheat your grill to medium-high heat.
Serve
Remove the vegetables from the grill and serve warm as a side dish or over a salad.