Balsamic Grilled Vegetables

Vegetables are born for fire!
I’m not dogging on raw vegetables, they have their purpose and place in our lives as well.   Like raw carrots with Homemade Ranch Dressing.   They go together like peas and carrots.
But what I’m talking about are grilled-over open flame-charred-with those perfect little grill mark-vegetables.

Vegetables are born for fire!  I’m not dogging on raw vegetables, they have their purpose and place in our lives as well.   Like raw carrots with Homemade Ranch Dressing.   They go together like peas and carrots.  But what I’m talking about are grilled-over open flame-charred-with those perfect little grill mark-vegetables.



INGREDIENTS
  • 3 Bell Peppers (I chose 2 green, 1 red, 1 yellow), stems removed, seeded and cut in thirds
  • 1 green zucchini, sliced on highest setting on mandolin
  • 1 yellow squash, sliced on highest setting on mandolin
  • 2 Portobello mushrooms, stems removed and use a spoon on the inside to remove the gills
  • 1 Sweet onion, sliced in 1″ thick slices
  • 2–3 Roma tomatoes sliced in half

Balsamic Vinaigrette:
  • 3/4 cup good quality extra virgin olive oil
  • 1/4 cup good quality balsamic vinegar
  • 1 Tablespoon minced garlic
  • 1 Tablespoon freshly chopped basil
  • 1/2 teaspoon dried oregano and dried thyme (add fresh rosemary, thyme ~ play around with it)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

INSTRUCTIONS
  1. Combine all the ingredients for the balsamic vinaigrette in a bowl
  2. Place your peppers and onion (try to keep the onion together in one slice) in a large Ziploc bag. Place the mushrooms, zucchini and tomatoes in another bag
  3. Pour 3/4 of the vinaigrette over the veggies and let marinate at least an hour
  4. Heat the grill to high
  5. Starting with the peppers and onions, grill w/o turning for approx. 8-10 minutes, checking frequently that the temperature isn’t too high and the veggies aren’t burning
  6. Turn the peppers and onions over, add the mushrooms and cook for about 4 minutes