1 medium yellow squash, sliced into 1/4-inch rounds
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges
8 ounces mushrooms, halved
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Prep Time
10 minutes
Cook Time
7 minutes
Instructions
Slice and prep all vegetables first. Wash and dry the vegetables so the marinade clings well. Slice the zucchini and yellow squash into even 1/4-inch rounds so they grill at the same pace. Cut the red and yellow bell peppers into strips that are easy to flip on the grill. Cut the red onion into wedges, keeping the layers together as much as possible so they don’t fall apart. Halve the mushrooms so their cut sides can pick up extra flavor and grill nicely.
Make the marinade in a large bowl. Choose a bowl big enough to hold all the vegetables with room to toss. Add the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper. Whisk well until the mixture looks evenly combined. This step matters because you want the herbs, garlic, and seasoning distributed throughout the oil and vinegar, not sitting in one spot.
Add vegetables and coat thoroughly. Add the prepared zucchini, yellow squash, bell pepper strips, onion wedges, and halved mushrooms to the bowl. Toss gently but thoroughly until every piece is coated. Take a moment to scrape the sides and bottom of the bowl with your tossing motion so the herbs and garlic don’t stay behind. The goal is an even coating so each vegetable tastes seasoned, not just a few pieces.
Cover and refrigerate to marinate. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor. During this time, the vegetables absorb the tangy balsamic and aromatic herbs. If the bowl is very full, you can give it another gentle toss partway through marinating to help redistribute the marinade and keep the flavor consistent.
Preheat the grill to medium-high heat. When you’re close to grilling time, preheat your grill to medium-high. Preheating is important for good grill marks and even cooking. A properly heated grill also helps the vegetables sear quickly instead of steaming, which keeps them tender but not soggy.
Remove vegetables from the marinade and let excess drip off. Take the bowl from the refrigerator. Lift the vegetables out of the marinade, allowing extra marinade to drip back into the bowl. This prevents too much liquid from hitting the grill at once and helps avoid flare-ups, while still leaving enough marinade on the vegetables for flavor.
Grill the vegetables using grates or a grill basket. Place the vegetables directly on the grill grates or use a grill basket. If using grates, lay pieces in a single layer so they cook evenly and are easier to turn. Grill for 5–7 minutes, turning occasionally. Aim to rotate and flip pieces so all sides get exposure to the heat. You’re looking for vegetables that are tender with nice grill marks—the peppers should soften and lightly char at the edges, the squash should be tender without falling apart, the onions should soften and take on color, and the mushrooms should be browned and juicy.
Remove and serve warm. Once the vegetables are tender and marked nicely, remove them from the grill and transfer to a serving dish. Serve warm so the textures stay at their best and the herb-garlic aroma is most noticeable.
Notes
For a smoky flavor, add a pinch of smoked paprika to the marinade.
Try adding other vegetables like asparagus, eggplant, or cherry tomatoes for variety.
