• 1 medium green zucchinisliced into 1/3″ thick rings
  • 1 medium yellow squashsliced into 1/3″ thick rings
  • 1/2 lb baby bella mushroomshalved or quartered if large
  • 8 oz snap peas
  • 1/2 large onion cut into 1/2″ wide by 1″ long slices.
  • 1/4 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1 tsp sea salt or season to taste
  • 1/2 tsp black pepper or to taste


  1. Preheat your grill to med/high (400˚F). Oil a grilling basket.
  2. Place all of your sliced veggies into a large mixing bowl.
  3. In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper. Drizzle marinade over sliced veggies and toss to evenly coat. Marinate 10 minutes at room temperature.
  4. Preheat grill basket for 10 minutes with the grill cover on.
  5. Place all of your vegetables in hot grilling basket (discard excess marinade) and barbecue at 400˚F for 10 to 12 minutes or until veggies are tender, tossing a few times to ensure even cooking and caramelizing. Transfer to a platter and garnish with fresh parsley, chives, or even basil if desired.

Nutrition Facts

Amount Per Serving
Calories:  126 Calories from Fat 81
Fat: 9g
Saturated Fat: 1g
Sodium: 397mg
Potassium: 438mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 5g
Protein: 3g
Vitamin A: 540IU
Vitamin C: 34.7mg
* Percent Daily Values are based on a 2000 calorie diet.
This recipe was featured on BestRecipeFinder.
View original post on Natasha's Kitchen