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Grilled Vegetables

Grilled vegetables are **smoky, caramelized, and bursting with natural flavors**, making them a perfect **side dish, salad topping, or light meal**.
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Ingredients Equipment Method

Ingredients
  

  • - 1 zucchini sliced into rounds or strips
  • - 1 yellow squash sliced into rounds or strips
  • - 1 red bell pepper cut into large strips
  • - 1 red onion sliced into rings
  • - 8 oz mushrooms halved
  • - 1 small eggplant sliced into rounds
  • - 1 bunch asparagus trimmed
  • - 1/4 cup olive oil
  • - 2 cloves garlic minced
  • - 1 tablespoon balsamic vinegar or lemon juice
  • - 1 teaspoon dried oregano or fresh chopped herbs
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon black pepper

Equipment

  • - Grill (gas or charcoal) or grill pan
  • Tongs
  • - Mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. #### **Step 1: Prepare the Vegetables**
  2. Wash and cut all vegetables into **similar-sized pieces** for even cooking.
  3. In a large bowl, whisk together **olive oil, garlic, balsamic vinegar, oregano, salt, and pepper**.
  4. Add the vegetables to the bowl and toss to coat evenly.
  5. #### **Step 2: Preheat & Grill**
  6. Preheat the grill to **medium-high heat (375-400°F)**.
  7. Place vegetables directly on the grill grates or in a grill basket.
  8. Grill for **3-5 minutes per side**, turning occasionally, until lightly charred and tender.
  9. #### **Step 3: Serve & Enjoy**
  10. Remove from the grill and let cool slightly.
  11. Drizzle with **extra olive oil or balsamic glaze**, and garnish with **fresh herbs** if desired.
  12. Serve warm as a side dish or add to grain bowls, sandwiches, or pasta.