Balsamic Grilled Zucchini and Mushrooms Recipe

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral taste.

Preheat your grill to medium-high heat.

Slice a medium green zucchini and a medium yellow squash into about one-third inch thick rims.

Transfer the zucchini and squash to a large mixing bowl.

Cut half a pound of baby bella mushrooms, halving the larger ones and leaving the smaller ones whole, and add to the bowl.

Cut half of a large yellow onion into thirds and separate the pieces, then add to the bowl.

Add half a pound of snap peas to the mixing bowl and toss to combine all the vegetables.

In a separate bowl, combine 0.25 cup of olive oil, 3 tablespoons of balsamic vinegar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, and stir to combine.

Drizzle the marinade over the veggies and stir until evenly coated.

Cover the veggies and let them marinate at room temperature for about 10 minutes.

Lightly oil your grill basket and preheat it for about 10 minutes with the grill cover on.

Transfer the marinated veggies to the hot grill basket and discard any excess liquid in the bowl.

Grill the vegetables with the cover on for a total of 10 to 12 minutes, stirring every 3 to 4 minutes to ensure even cooking and caramelizing.

Once the vegetables are crisp, tender, or your desired done-ness, transfer them to a serving platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary