Grilled Vegetables

Directions

1. Wash and cut the zucchini, bell peppers, and red onion into 1 cm thick slices. Clean the mushrooms and leave them whole or halve them if large.
2. In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
3. Add the prepared vegetables to the bowl and toss to coat evenly. Let them marinate for at least 20 minutes.
4. Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
5. Place the vegetables on the grill in a single layer. Grill for 3–5 minutes per side, or until tender and grill marks appear.
6. Remove the vegetables from the grill and arrange them on a serving platter. Serve warm or at room temperature.

Suggestions from Lucia

• For an extra flavor boost, sprinkle freshly chopped herbs like basil or parsley over the grilled vegetables before serving.
• Serve the grilled vegetables with a drizzle of extra balsamic glaze or a squeeze of lemon juice for added brightness.
• Leftover grilled vegetables make a great addition to sandwiches, pasta dishes, or grain bowls.

History of this Dish

Grilling vegetables is a time-honored technique that enhances their natural flavors through caramelization and the addition of smoky notes. This method has been embraced by various cuisines around the world, from Mediterranean to Asian, each adding their unique marinades and seasonings.