Lightly charred grilled vegetables will knock your socks off. The balsamic vinegar marinade makes the meal! Serve with your choice of seafood, chicken, or steak. Steamed rice completes your meal.

MJane

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Marinade:

Directions

Instructions Checklist
  • Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.

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  • Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.

  • Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.

  • Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.

Cook's Notes:

You can substitute 3 tablespoons dried basil for fresh, and 5 teaspoons dried oregano for fresh, if preferred.

If using prawns or shrimp, stir into veggies during last 6 to 7 minutes.

Nutrition Facts

186 calories; protein 5.1g 10% DV; carbohydrates 20.1g 7% DV; fat 10.9g 17% DV; cholesterol 0.5mg; sodium 118.9mg 5% DV. Full Nutrition
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