Grilled Vegetables Recipe

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 10

Marinade Time: 30

Total Time: 55

Servings:

Calories: 365kcal

Whip up a simple but flavorful marinade for any mix of vegetables you love, and grill them in minutes for a delicious and healthy side dish!

Whisk together the olive oil, balsamic vinegar, soy sauce, maple syrup, onion powder, garlic, oregano, salt and pepper.
½ cup olive oil, ¼ cup balsamic vinegar, 1 tablespoon low-sodium soy sauce, 2 tablespoons maple syrup, ½ teaspoon onion powder, 4 cloves garlic, 1 teaspoon oregano, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
Reserve ⅓ cup of the marinade.
Place the vegetables in a dish, and pour the remaining marinade over the vegetables. Toss to coat.
2 zucchini, 2 bell peppers, 8 ounces cremini mushrooms, 1 onion
Marinate the vegetables for at least 30 minutes. Heat the grill to medium heat.
Place the vegetables directly on the grill or in a grill basket and grill for about 4 minutes per side.
Drizzle the extra marinade over the vegetables.

You can grill vegetables directly on the grill grates; just be sure to cut them into large enough pieces so they don't fall through.
You can also use this recipe to make grilled vegetable skewers!
Try to cut your veggies to around the same size to ensure they cook at the same rate.
Keep the lid closed for a more even cook.

Storage: Store grilled vegetables in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.