Grilled Vegetables

Grilled Vegetables

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  • 2 red bell peppers, diced

  • 2 yellow squash, diced

  • 2 zucchini, diced

  • 2 Japanese eggplant, diced

  • 12 mushrooms, cut in half

  • 1 bunch asparagus, cut off bottom 1/4 and discard and cut

    remaining stems in 2" pieces

  • 2 onions, diced


  • 1/3 cup olive oil

  • 1/4 Cup Balsamic Vinegar

  • Salt and freshly ground black pepper

  • 3 tablespoons balsamic vinegar

  • 5 garlic cloves, minced


My favorite way to eat vegetables is to grill them. I dice up my favorite ones, put them in a ziplock bag. I add the marinade, seal the bag and shake. Ideally, they marinate for at least an hour. With the grill on med/high we add them to our grill basket and cook until they are just softened and charred. When I make them I make extra so I can add them on top of salads, put them over pasta or rice, mix them into my scrambled eggs or I love to make a grilled veggie wrap with a whole wheat tortilla and grilled vegetables. (if you don't have a grill basket leave the vegetables in larger pieces and place directly on the grill)