Grilled Vegetables
Prep time
Cook time
Total time
Recipe type: Side
  • vegetables-I used zucchini, tomatoes, baby portobello mushrooms, bell peppers, and asparagus
  • olive oil to coat the vegetables
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • a couple of sprigs of rosemary leaves, finely chopped
  1. Cut bell peppers in half and seed. Cut tomatoes in half. Slice zucchini lengthwise in half inch slices.
  2. Coat all the vegetables in olive oil, season with salt and pepper. Grill over medium heat until done.
  3. While vegetables are grilling, combine 2 tablespoons olive oil with balsamic vinegar and rosemary.
  4. Place vegetables on a platter. Pour vinegar mixture over.
Recipe by Cooking with Veggies at