Grilled Vegetables with Herbs (Printer-Friendly)
Colorful seasonal vegetables charred and tossed with olive oil, balsamic, garlic, and fresh herbs.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, seeded and cut into large pieces
02 - 1 yellow bell pepper, seeded and cut into large pieces
03 - 1 zucchini, sliced into 1/2-inch rounds
04 - 1 eggplant, sliced into 1/2-inch rounds
05 - 1 red onion, cut into thick wedges
06 - 8 ounces cremini or button mushrooms, halved
→ Marinade
07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons balsamic vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
11 - 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
12 - Kosher salt, to taste
13 - Freshly ground black pepper, to taste
# How to Make It:
01 - In a large mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, fresh thyme, rosemary, salt, and black pepper until well combined.
02 - Add all prepared vegetables to the bowl and toss thoroughly to ensure even coating. Allow to marinate for 10 to 15 minutes for enhanced flavor, if time permits.
03 - Preheat grill or grill pan to medium-high heat.
04 - Arrange the vegetables in a single layer on the grill. Cook for 4 to 5 minutes on each side, turning occasionally, until vegetables are nicely charred and tender.
05 - Transfer grilled vegetables to a serving platter. Drizzle with any remaining marinade and serve warm or at room temperature.
# Expert Advice:
01 -
- You can toss in nearly any veggie lounging in your fridge—and somehow they all turn delicious.
- The irresistible herby aroma while grilling always draws people to your side, hungry for a taste.
02 -
- If you crowd the grill, the vegetables steam instead of char—batch cooking is a game-changer.
- A splash of leftover marinade after grilling intensifies both shine and taste, so don’t skip this step.
03 -
- Thread small vegetables like mushrooms onto skewers so they don’t tumble through the grates.
- Marinate part of the veggies the night before for even deeper flavor—the difference is dramatic.