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Grilling vegetables is not just a cooking method; it’s an art form that transforms simple produce into a culinary masterpiece. The Balsamic Grilled Veggie Platter epitomizes this transformation, offering a delightful medley of flavors and vibrant colors that not only captivate the eye but also entice the palate. This dish is a celebration of fresh, seasonal vegetables, enhanced by a rich, tangy balsamic marinade that elevates their natural sweetness.

Balsamic Grilled Veggie Platter

Discover the amazing flavors of a Balsamic Grilled Veggie Platter, a colorful and nutritious dish perfect for any occasion. Grilling seasonal vegetables like zucchini, bell peppers, and cherry tomatoes with a zesty balsamic marinade transforms them into a delightful feast. Ideal for summer barbecues or cozy weeknight dinners, this dish is packed with vitamins and antioxidants. Impress your guests with this easy-to-make, healthy, and flavorful veggie platter that celebrates fresh produce!
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Ingredients
  

1 medium zucchini, sliced into rounds

1 bell pepper (any color), cut into large chunks

1 small red onion, cut into wedges

8 ounces of mushrooms (cremini or button), cleaned and stems removed

1 cup cherry tomatoes, whole

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Prep the Veggies: Wash all the vegetables thoroughly. Slice the zucchini into 1/2 inch rounds, cut the bell pepper into large chunks, and cut the onion into wedges. Leave the mushrooms whole. Place all the veggies in a large bowl.

    Make the Marinade: In a separate mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, thyme, salt, and pepper until well combined.

      Marinate the Veggies: Pour the balsamic marinade over the vegetables in the large bowl. Toss gently to ensure that all veggies are evenly coated. Let them marinate for at least 30 minutes; for the best flavor, let it sit for 1-2 hours in the refrigerator.

        Preheat the Grill: Preheat your grill to medium-high heat. If you're using a grill pan, preheat it on the stove over medium-high heat.

          Grill the Veggies: Once the grill is hot, place the marinated vegetables directly on the grill grates. For smaller veggies like cherry tomatoes and mushrooms, you might want to use a grill basket. Grill for about 5-7 minutes on each side, or until the vegetables are tender and have nice grill marks.

            Serve: Once grilled, transfer the veggies to a large platter. Drizzle with additional balsamic vinegar if desired and garnish with fresh basil leaves.

              Enjoy: Serve warm as a delightful side dish or as a colorful addition to a summer barbecue spread!

                Prep Time, Total Time, Servings: 10 minutes | 1 hour (including marinating) | 4 servings