Ingredients
🛒 Ingredients
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- 2 medium zucchinis, sliced into long strips or bite-sized pieces
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- 1 red bell pepper, sliced
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- 1 yellow bell pepper, sliced
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- 1 large red onion, cut into wedges
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- 8 oz mushrooms, halved
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- 1/4 cup balsamic vinegar
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- 2 tablespoons olive oil
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- 2 garlic cloves, minced
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- 1 teaspoon Italian seasoning
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- Salt and black pepper, to taste
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- Fresh parsley or basil, for garnish
Instructions
Slice the zucchini, bell peppers, red onion, and mushrooms into evenly sized pieces so they cook at the same pace.
💡 Light Bulb Tip: Keep the pieces slightly larger if using a grill pan. They’ll be easier to flip and less likely to soften too quickly.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and black pepper.
Pour the marinade over the vegetables and toss until everything is evenly coated.
💡 Light Bulb Tip: If you have time, let the vegetables sit for 20–30 minutes before grilling. This gives the balsamic and garlic more time to work their way into the vegetables.
Place a grill pan or cast-iron skillet over medium-high heat until hot.
The pan should be hot enough to give the vegetables grill marks quickly instead of steaming them.
💡 Light Bulb Tip: A hot pan is your friend here. If the vegetables go into a lukewarm pan, they’ll release moisture and turn soft before they get that nice char.
Start with the onions and bell peppers since they take a little longer to soften.
Grill for about 3–4 minutes per side, or until they are tender with lightly charred edges.
Add the zucchini and mushrooms after that and continue grilling until everything is tender and golden.
💡 Light Bulb Tip: Don’t overcrowd the pan. Give the vegetables room so they caramelize instead of steaming.
If the vegetables start looking dry while grilling, lightly brush them with a little olive oil or a small splash of balsamic vinegar.
💡 Light Bulb Tip: Mushrooms naturally release moisture as they cook, so adding them slightly later helps keep the other vegetables from getting watery.
Transfer the grilled vegetables to a serving platter.
Taste and adjust with a little extra salt, pepper, fresh herbs, or another light drizzle of balsamic if you like.
Serve warm.
💡 Light Bulb Tip: These vegetables are also delicious chilled the next day in wraps, grain bowls, salads, or pasta.