A delightful medley of grilled summer vegetables, enhanced with a flavorful herb infusion.
Prepare the zucchini by trimming the ends and cutting them into quarters lengthwise.
Ensure uniform cuts for even grilling.
Core and slice the bell peppers into quarters.
Remove all seeds for a clean presentation.
Peel and slice the onion into 1/2-inch thick rings, keeping the layers intact.
Use a sharp knife to avoid crushing the onion.
In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, and chopped herbs.
Mix thoroughly to ensure even distribution of flavors.
Place the vegetables in a grilling basket and brush them with the marinade.
Let the vegetables sit for a few minutes to absorb the flavors.
Grill the vegetables over medium heat for 3-4 minutes on each side, brushing with additional marinade as needed.
Avoid overcooking to maintain a slight crunch.
Serve the grilled vegetables warm or at room temperature.
Garnish with additional fresh herbs for a vibrant presentation.
Continue in our app for the best experience
