Grilled Vegetables with Herbs (Printable Version)
Smoky, balsamic-marinated seasonal vegetables charred on the grill; herby, colorful, ready warm or at room temperature.
# Ingredient List:
→ 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 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Whisk together extra virgin olive oil, balsamic vinegar, minced garlic, thyme, rosemary, salt, and black pepper in a large mixing bowl until well combined.
02 - Add bell peppers, zucchini, eggplant, red onion, and mushrooms to the bowl. Toss thoroughly to ensure each piece is evenly coated. Allow to marinate for 10 to 15 minutes for enhanced flavor.
03 - Preheat the grill or grill pan to medium-high heat.
04 - Arrange marinated vegetables in a single layer on the grill. Cook for 4 to 5 minutes per side, turning occasionally, until vegetables are charred and tender.
05 - Transfer grilled vegetables to a serving platter and drizzle with any remaining marinade. Serve warm or at room temperature.
# Expert Tips:
01 -
- You can use whatever vegetables you have on hand—just don’t skip the marinade, it transforms everything.
- This dish wins people over even when they claim not to be vegetable fans—it’s colorful, smoky, and feels like summer in every bite.
02 -
- Overcrowding the grill leads to steaming instead of proper char—give each piece room.
- Letting the vegetables marinate for at least 10 minutes makes all the difference in flavor and juiciness.
03 -
- Slice vegetables evenly so they cook at the same pace and don’t burn.
- A well-timed squeeze of fresh lemon right before serving wakes up all the flavors—trust me.