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As the sun shines brighter and the days grow longer, the culinary landscape shifts towards the light and vibrant dishes that embody the spirit of summer. One of the most delightful trends in seasonal cooking is the increasing popularity of grilled vegetables. These colorful and flavorful offerings not only provide a burst of freshness to any meal but also contribute significantly to a healthy diet. Whether served as a side dish, as part of a main course, or enjoyed straight off the grill, grilled vegetables have gained a well-deserved spot at the center of summer cuisine.

Balsamic Grilled Veggie Platter

Enjoy the vibrant flavors of summer with this irresistible Balsamic Grilled Veggie Platter! Perfect for gatherings or casual meals, this dish elevates seasonal vegetables like zucchini, bell peppers, and mushrooms with a sweet and tangy balsamic marinade. Packed with nutrients, it's versatile enough to serve as a main course, side dish, or salad topper. Embrace healthy eating while celebrating fresh produce, and make every meal a memorable one!
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Ingredients
  

1 medium zucchini, sliced into 1/2-inch 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 with stems removed

1 cup cherry tomatoes, left whole

1/4 cup balsamic vinegar

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Prep the Veggies: Rinse all vegetables under cool running water. Slice the zucchini into rounds about 1/2 inch thick. Cut the bell pepper into large bite-sized chunks, and cut the onion into wedges. Keep the mushrooms whole for a nice presentation. Place all the prepped vegetables in a large mixing bowl.

    Make the Marinade: In a medium mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, dried thyme, and a generous pinch of salt and pepper until all ingredients are well incorporated and emulsified.

      Marinate the Veggies: Pour the balsamic marinade over the vegetables in the large bowl. Gently toss everything together to ensure each piece is evenly coated with the flavorful marinade. To allow the flavors to soak in, let the veggies marinate for at least 30 minutes; for an even deeper flavor, cover and refrigerate for 1 to 2 hours.

        Preheat the Grill: Preheat your grill to medium-high heat. If you are using a grill pan, place it on the stove and heat it over medium-high heat until hot.

          Grill the Veggies: Once the grill is hot, arrange the marinated vegetables directly on the grill grates. For smaller vegetables such as cherry tomatoes and mushrooms, use a grill basket to prevent them from falling through. Grill the veggies for approximately 5-7 minutes on each side, or until they are tender and have beautiful grill marks.

            Serve: After grilling, carefully transfer the vegetables to a large serving platter. For an extra flavor boost, drizzle with additional balsamic vinegar if desired. Garnish with fresh basil leaves for a pop of color and flavor.

              Enjoy: Serve warm as a vibrant side dish or as a colorful and nutritious addition to your summer barbecue spread!

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

                  Presentation Tips: Arrange the grilled vegetables artfully on the platter, and consider adding a sprinkle of feta cheese or a handful of arugula for extra color and flavor variation!