Grilled Summer Vegetables with Balsamic Marinade
This recipe includes A LOT of different vegetables, and it’s one of the reasons I like it so much. Each bite is a little different, with loads of texture and different flavors to enjoy.
Feel free to substitute to suit your families taste. I loved throwing asparagus into the mix with the bell peppers and squash, but next time I think I’ll be adding mushrooms to the mix as well. The marinade is also great with chicken, so feel free to make and extra batch of marinade and place your chicken in the zip lock bag for 1 hour or up to a day and have your entire dinner prepared on the grill all at once.
Yields: 6 servings
For the Marinade:
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 teaspoon dijon mustard
- Kosher salt, to taste
- A few turns of fresh cracked pepper
- 2 sweet bell peppers (red, orange, or yellow), sliced
- 2 yellow squash, sliced into rounds on the bias
- 2 zucchini, sliced in rounds on the bias
- 1 small red onion (I prefer red, but anything works), sliced thin
- 1 lb. asparagus stalks, chopped into 3 inch stalks
- 4 ounces goat cheese or feta cheese (optional)
- 2 Tablespoons balsamic vinegar, if desired
- In a gallon zip lock bag, toss together all of the marinade ingredients until well combined. Season to taste with salt and pepper.
- Add chopped vegetables to the marinade and allow to sit for at least 15 minutes or place in the fridge and marinate several hours.
- Heat the grill over medium high heat. Spread the vegetables out over a vegetable basket, cast iron griddle, or heavy duty foil on the grill.
- Grill for 4-5 minutes or until veggies are starting to brown and caramelize on one side. Flip and grill an additional 5 minutes or until vegetables are softened.
- Remove from the grill. Drizzle with balsamic and sprinkles of cheese.