Ingredients:

  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 2 large bell peppers, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch wedges
  • 8 oz cremini mushrooms, halved
  • 1 medium yellow squash, sliced into 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp honey

Instructions:

  1. Slice all vegetables into uniform sizes, ensuring zucchini and squash are thick enough to withstand high heat.
  2. In a large bowl, toss the vegetables with 2 tbsp olive oil, salt, and pepper.
  3. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  4. Place vegetables on the grates and grill for 3–5 minutes per side until mahogany-colored grill marks appear.
  5. While vegetables grill, whisk together balsamic vinegar, 1/3 cup olive oil, lemon juice, garlic, oregano, honey, and parsley in a bowl.
  6. Immediately transfer scorching hot vegetables from the grill into the marinade bowl.
  7. Toss gently to coat and let the vegetables sit for 15 minutes to absorb the flavors.