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Grilled vegetables have transcended borders and cultures, becoming a staple in various cuisines worldwide. From Mediterranean platters to summer barbecues in the backyard, the act of grilling vegetables enhances their natural flavors while providing a delightful char that can elevate any dish. As dining preferences shift toward healthier options, the popularity of grilled vegetables continues to rise, offering a vibrant mix of colors, tastes, and nutrition that appeals to a wide array of palates.

Garlic Herb Grilled Vegetables

Discover the joy of grilling with this Garlic Herb Grilled Vegetables recipe, a simple yet flavorful way to enjoy a medley of fresh seasonal produce. Packed with vibrant colors and nutrients, these grilled veggies are marinated in a delightful mix of olive oil, balsamic vinegar, and aromatic herbs, enhancing their natural sweetness. Perfect as a side dish or a main component of a vegetarian meal, this recipe offers versatility and nutrition for any gathering. Embrace healthy eating with this delicious addition to your meals.
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Ingredients
  

2 medium zucchini, sliced into ½-inch rounds

2 bell peppers (any color), cut into 1-inch strips

1 medium red onion, cut into wedges

1 cup cherry tomatoes, halved

1 cup baby carrots, peeled

4 cloves garlic, finely minced

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes (optional, for a spicy kick)

Instructions
 

Prepare the Marinade: In a spacious mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and red pepper flakes (if using). Whisk together until the mixture is smooth and well blended.

    Marinate the Vegetables: To the bowl of marinade, add the sliced zucchini, bell pepper strips, red onion wedges, halved cherry tomatoes, and baby carrots. Gently toss the vegetables in the marinade until each piece is thoroughly coated. Cover the bowl and let the vegetables marinate at room temperature for at least 30 minutes, or for a deeper flavor, refrigerate for up to 2 hours.

      Preheat the Grill: While the vegetables marinate, preheat your grill to medium-high heat. If using a grill basket, ensure it is heated and oiled to prevent sticking.

        Grill the Vegetables: Once the grill has reached the desired temperature, carefully place the marinated vegetables directly on the grill grates or in the grill basket. Grill the vegetables for about 10-15 minutes, turning occasionally, until they are tender and have achieved beautiful grill marks. Monitor smaller items, such as cherry tomatoes, closely to prevent them from slipping through the grates.

          Serve: Once grilled to perfection, remove the vegetables from the grill and transfer them to a decorative serving platter. Drizzle any remaining marinade over the top for added flavor. Serve warm as a vibrant side dish or incorporate them into a delightful vegetarian main course.

            Prep Time, Total Time, Servings:

              20 minutes | 45 minutes | 4 servings

                - Presentation Tips: Garnish with a sprinkle of fresh herbs for a pop of color and serve with a wedge of lemon on the side to brighten the flavors!