Description

These balsamic grilled vegetables are a simple, healthy, and flavorful side dish that goes with just about anything. Tossed in a tangy balsamic marinade and grilled to perfection, they’re perfect for summer barbecues or quick weeknight dinners.

Ingredients

1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into thick slices
1 cup baby bella mushrooms, halved
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons Italian seasoning
2 cloves garlic, minced

Salt and pepper, to taste

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Instructions

In a large bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper.
Add all the vegetables to the bowl and toss until evenly coated.
Let the vegetables marinate for at least 15–30 minutes.
Preheat grill to medium-high heat.
Place the vegetables directly on the grill or use a grill basket.
Grill for 10–15 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
Remove from heat and serve warm or at room temperature.

Notes

You can swap in other veggies like asparagus, eggplant, or cherry tomatoes.
Leftovers are great in wraps, grain bowls, or salads.

For extra flavor, sprinkle with fresh herbs or a drizzle of balsamic glaze before serving.

Nutrition

Serving Size: 1/4 of recipe
Calories: 130
Sugar: 6g
Sodium: 100g
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg