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Marinated Grilled Veggies

This dish is nearly mandatory whenever we fire up the grill. Feel free to vary the mix of vegetables. I would encourage you keep the mushrooms and zucchini though.

  • 3 - 5 bell peppers ( mixed colors ), seeded and cut into 1-inch strips
  • 6 - 12 portabella mushrooms, caps and stems
  • 2 - 5 small zucchini ( 8-inch long ), split lengthwise then halved
  • 1 cup balsamic dijon vinaigrette

Drizzle half of the vinegarette over prepared vegetables except mushrooms. Toss lightly to mix. Add mushrooms and add remaining vinaigrette. Mushrooms absorb a lot so I save some of the vinaigrette just for them. Mix very gently. Allow to soak for at least an hour, two is better. Drain excess marinade before grill - you can add back after cooking or use on a green salad.

The grill should be at a medium-low heat to avoid burning. I cook the veggies in batches, keeping items that take about the same time together. Mushroom caps should be cooked on one side only, stem-side up. Heat until hard items start to soften and mushrooms until they start to release juice ( don't spill when removing from grill! ). Serve either hot or cold.

©2005 Gregg D. Schoenberger. All rights reserved.

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