I brought my grilled vegetables to a dinner last weekend. It is my go to side dish especially this time of year when there are so many fresh vegetables. This is a mix and match dish. You take your favorite vegetables chop them up and throw them in a large ziplock. Then add your favorite herbs, a little olive oil and balsamic vinegar.
It is that easy. Throw them on a grill pan or basket and cook until slightly charred and tender but still crispy. You can adjust the amount of vegetables and for variety mix up your vegetables.
2 red bell peppers, seeded & cut in squares
1 orange bell pepper, seeded & cut in squares
1 yellow bell pepper, seeded & cut in squares
2 zucchini, sliced
1 summer squash, sliced and halved
3 cloves of garlic, minced
Juice of one lemon
¼ cup balsamic vinegar
drizzle of olive oil
Kosher salt & fresh ground pepper
1 tablespoon of fresh herbs chopped, I used rosemary and thyme
Clean and cut up your vegetables. Place them in a ziplock bag and add the remaining ingredients. Close up the bag and mix them up with your hands. Place in the refrigerator for 1 to 8 hours.
Place on a grill pan and cook until lightly charred but crisp.