Smoky Balsamic Grilled Vegetables

• BP2 bell peppers · cored and cut into large strips
• RO1 red onion · cut into thick wedges
• Z1 zucchini · sliced into 1/2-inch rounds or long planks
• YS1 yellow squash · sliced into 1/2-inch rounds or long planks
• BB1 pound baby bella mushrooms · halved if large
• A1 bunch asparagus · woody ends trimmed
• OO5 tbsp olive oil
• BV1 1/2 tbsp balsamic vinegar
• G4 garlic · minced
• FS1 1/2 tsp fine sea salt
• BP3/4 tsp black pepper · freshly cracked
• SP3/4 tsp smoked paprika
• OP3/4 tsp onion powder

Préparation

1. 1

   Prepare the vegetables by slicing them into consistent pieces and placing them into a large mixing bowl.

2. 2

   Whisk together the olive oil, balsamic vinegar, minced garlic, salt, pepper, smoked paprika, and onion powder in a small bowl or measuring cup.

3. 3

   Pour the marinade over the prepared vegetables and toss until evenly coated, allowing them to rest for 10–15 minutes while the grill preheats.

4. 4

   Preheat your grill or grill pan to medium-high heat.

5. 5

   Place the vegetables in a single layer on the grill, working in batches if necessary, and cook for 8–12 minutes until tender and charred, removing the thinner or faster-cooking items like asparagus as they finish.

6. 6

   Transfer the grilled harvest to a serving platter and serve warm, optionally garnished with fresh herbs, lemon juice, or grated Parmesan.