Grilled Vegetables

Grilled Vegetables


Makes: 6 servings

Cook: 8 minutes

  • 2 medium red bell peppers, halved and trimmed

  • 2 medium yellow bell peppers, halved and trimmed

  • 1 red onion, cut into 6 wedges

  • 2 fresh jalapeño peppers, halved*

  • 1 head garlic, halved**

  • 8 ounces button mushrooms, cleaned and trimmed***

  • 1/4 cup white wine vinegar

  • 1/4 cup balsamic vinegar

  • 1 clove garlic, minced

  • 1/2 cup olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon chopped fresh rosemary




In a 2-gallon resealable plastic bag, combine red bell peppers, yellow bell peppers, red onion, jalapeños, garlic, and mushrooms.

In a small bowl whisk together white wine vinegar, balsamic vinegar, garlic, olive oil, salt, pepper, and rosemary. Pour over vegetables in bag. Massage to distribute marinade evenly. Marinate for 2 hours in the refrigerator.

Heat a gas or charcoal grill to medium heat. Drain vegetables, discarding marinade. In a grill basket, grill vegetables to desired doneness, 8 to 12 minutes, or until lightly charred.

Herb Vegetables

Herb Vegetables

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Amaretto Peaches