Smoky Balsamic Grilled Vegetables
Fresh garden vegetables are tossed in a savory marinade of balsamic vinegar, garlic, and smoked paprika before being cooked to a tender char. These vibrant, caramelized pieces make for a versatile side dish or a hearty foundation for plant-based meals.
Ingrédients
- 2 bell peppers · cored and cut into large strips
- 1 red onion · cut into thick wedges
- 1 zucchini · sliced into 1/2-inch rounds or long planks
- 1 yellow squash · sliced into 1/2-inch rounds or long planks
- 1 pound baby bella mushrooms · halved if large
- 1 bunch asparagus · woody ends trimmed
- 5 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 4 garlic · minced
- 1 1/2 tsp fine sea salt
- 3/4 tsp black pepper · freshly cracked
- 3/4 tsp smoked paprika
- 3/4 tsp onion powder
Préparation
- 1
Prepare the vegetables by slicing them into consistent pieces and placing them into a large mixing bowl.
- 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
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
Preheat your grill or grill pan to medium-high heat.
- 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
Transfer the grilled harvest to a serving platter and serve warm, optionally garnished with fresh herbs, lemon juice, or grated Parmesan.