Grilled Vegetables with Balsamic Vinegar
Grilled vegetables are smoky and tender.Balsamic vinegar adds sweet tang.Healthy, colorful, and versatile.Perfect for any meal.
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1 red onion, cut into wedges
- 1 cup mushrooms
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons balsamic vinegar or balsamic glaze
Instructions
- Preheat grill to medium-high heat.
- Toss vegetables with olive oil, salt, and pepper.
- Place vegetables on the grill or in a grill basket.
- Grill for 8–12 minutes, turning occasionally, until tender and lightly charred.
- Remove from grill and drizzle with balsamic vinegar.
- Toss gently and garnish with fresh herbs if desired.
- Serve warm or at room temperature.
Notes
- Use seasonal vegetables for best flavour.
- Cut vegetables evenly for even grilling.
- Balsamic glaze adds extra sweetness.
- Can be served warm or cold.
- Naturally gluten-free and vegan.