Cooking with Styles | Grilled Antipasto Veggies

Preheat the grill to medium-high heat.

Wash and slice the bell peppers, zucchini, eggplant, and red onion into bite-sized pieces.

Trim the ends of the asparagus and leave the cherry tomatoes whole.

In a large bowl, combine the sliced vegetables with olive oil, balsamic vinegar, minced garlic, salt, black pepper, and oregano.

Toss the vegetables until evenly coated with the marinade.

Let the vegetables marinate for 15-20 minutes to absorb the flavors.

Place the marinated vegetables directly on the grill grates.

Grill the vegetables for 5-7 minutes, turning occasionally, until they are tender and have grill marks.

Remove the vegetables from the grill and transfer them to a serving platter.

Sprinkle fresh basil and grated parmesan cheese over the grilled veggies.

Serve warm as an appetizer or side dish.

Spice Level:

Dietary

Allergens