Balsamic Grilled Vegetable Platter
A vibrant and healthy grilled vegetable platter featuring a colorful array of seasonal veggies marinated in a rich balsamic and olive oil dressing. Perfect for adding a burst of flavor and nutrition to any barbecue.
Prep time: 30 minutesCook time: 12 minutesServes: 4
Ingredients
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large zucchini, sliced into rounds
1 large yellow squash, sliced into rounds
1 red onion, sliced into rings
8 ounces cherry tomatoes
1/4 cup balsamic vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Instructions
1. In a large bowl, combine balsamic vinegar, olive oil, minced garlic, dried oregano, dried basil, salt, and pepper to create the marinade.
2. Add the sliced red and yellow bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes to the marinade and toss to coat evenly.
3. Cover and let the vegetables marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
4. Preheat the grill to medium-high heat.
5. Grill the marinated vegetables for 6-8 minutes per side or until they are tender and have grill marks.
6. Serve warm, garnished with fresh herbs if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop or in a microwave until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
