Garlic and Herb Grilled Vegetables
These balsamic glazed vegetables are the perfect accompaniment to any grilled main dish.
Total Time: 30 minutes
2 zucchinis, sliced
2 yellow squash, sliced
1 red onion, cut into wedges
2 red peppers, cut into 3/4 inch pieces (approximately the size of the zucchini and squash slices)
6 baby portabella mushrooms, stems removed
3/4 cup olive oil
1/3 cup balsamic vinegar
6 cloves minced garlic
2 t. italian seasoning
2 t. rosemary
2 t. thyme
3 t. kosher salt
fresh cracked pepper
Mix all ingredients together in a bowl. Transfer 2/3 of the marinade to a baggie, and the rest of the marinade to another baggie. Add all the vegetables except portabella mushrooms to the baggie with 2/3 of the marinade. Place the mushrooms in the baggie with 1/3 of the marinade. Allow vegetables to sit in the marinade until ready to grill, up to 1 day in advance.
Thread all vegetables (except portabella mushrooms) onto a skewer (be sure to soak wooden skewers in water for at least 30 minutes before adding vegetables and grilling). Put vegetables onto skewer mixing up vegetables to create attractive patterns. Grill over medium heat for about 3-4 minutes on each side, until vegetables are tender, 12-16 minutes.
Place portabella mushrooms directly on grill and cook over medium heat for about 2-3 minutes on each side, until grill marks show on the mushroom.