A vibrant, fresh dish perfect for summer barbecues that combines a variety of grilled vegetables.
Ingredients
Scale:
1 red bell pepper, cut into strips
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 cup cherry tomatoes
1 cup cauliflower florets
1 cup asparagus, trimmed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves, for garnish
Your choice of vibrant vegetable dips, such as hummus or tzatziki
Optional: Crumbled feta cheese for a creamy contrast or a drizzle of balsamic glaze for added flavor
Instructions
In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
Place the sliced red bell pepper, zucchini, yellow squash, cherry tomatoes, cauliflower florets, and asparagus in a large resealable plastic bag or a bowl. Pour the marinade over the vegetables and toss to coat evenly. Seal the bag or cover the bowl and let the vegetables marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat your grill to medium-high heat (about 400°F to 450°F). If using a grill basket, make sure it is clean and lightly greased.
Remove the vegetables from the marinade and let any excess marinade drip off. Place the vegetables directly on the grill or in the grill basket. Grill for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks.
Once grilled, remove the vegetables from the grill and arrange them on a large platter. Garnish with fresh basil leaves and serve with vibrant vegetable dips on the side.
