Name: Balsamic Grilled Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Warm chicken broth - ⅓ cup; Balsamic Vinegar - ¼ cup; Garlic, finely minced, or more to taste - 3 cloves; Olive oil - 3 tablespoons; Chopped fresh basil (Optional) - 3 tablespoons; Chopped fresh oregano - 3 teaspoons; Freshly ground black pepper - ½ teaspoon; Green bell pepper, cut into 1 1/2-inch pieces - 1; Yellow bell pepper, cut into 1 1/2-inch pieces - 1; Red bell pepper, cut into 1 1/2-inch pieces - 1; Zucchini, cut into 1/3-inch rounds - 1 medium; Onion, cut into 2-inch pieces - 1; Mushrooms, halved - 15 medium; Garlic, peeled - 10 cloves; Grape tomatoes - ½ pint

Ingredients for - Balsamic Grilled Vegetables

1. Warm chicken broth ⅓ cup

2. Balsamic Vinegar ¼ cup

3. Garlic, finely minced, or more to taste 3 cloves

4. Olive oil 3 tablespoons

5. Chopped fresh basil (Optional) 3 tablespoons

6. Chopped fresh oregano 3 teaspoons

7. Freshly ground black pepper ½ teaspoon

8. Green bell pepper, cut into 1 1/2-inch pieces 1

9. Yellow bell pepper, cut into 1 1/2-inch pieces 1

10. Red bell pepper, cut into 1 1/2-inch pieces 1

11. Zucchini, cut into 1/3-inch rounds 1 medium

12. Onion, cut into 2-inch pieces 1

13. Mushrooms, halved 15 medium

14. Garlic, peeled 10 cloves

15. Grape tomatoes ½ pint

How to cook deliciously - Balsamic Grilled Vegetables

1 . Stage

Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.

2 . Stage

Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.

3 . Stage

Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.

4 . Stage

Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.

5 . Stage

Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.