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Grilled vegetables have an undeniable appeal that captivates both the eyes and the palate. Their vibrant colors, from the deep greens of zucchini to the bright reds and yellows of bell peppers, create a feast for the senses. Beyond their visual allure, grilled vegetables are celebrated for their robust flavors, which are intensified by the grilling process. As they caramelize over an open flame, their natural sugars transform, giving rise to a smoky sweetness that takes any dish to the next level.

Garlic Herb Grilled Vegetables

Discover the delight of Sizzling Garlic Herb Grilled Vegetables that transform fresh produce into a vibrant and flavorful dish. Perfect for summer cookouts or healthy weeknight dinners, this recipe showcases the natural sweetness of zucchini, bell peppers, cherry tomatoes, and red onions, enhanced by aromatic herbs and garlic. Grilling not only elevates the taste but also retains essential nutrients, making these vegetables a nutritious addition to any meal. Get ready to impress family and friends with this colorful, nutrient-rich side that’s a feast for both the eyes and the palate.
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Ingredients
  

2 cups zucchini, sliced into 1-inch thick rounds

2 cups bell peppers, cut into strips (choose a mix of colors for a vibrant dish)

1 cup cherry tomatoes, halved

1 cup red onion, sliced thickly

4 cloves garlic, finely minced

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional for a spicy kick)

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Grill: Begin by preheating your grill to a medium-high temperature, aiming for about 375°F to 400°F. This ensures a nice sear on the vegetables.

    Prepare the Marinade: In a large mixing bowl, combine the minced garlic, olive oil, balsamic vinegar, dried oregano, dried thyme, sea salt, black pepper, and red pepper flakes (if using). Whisk the mixture vigorously until all ingredients are thoroughly blended and emulsified.

      Marinate the Vegetables: Add the sliced zucchini, bell peppers, halved cherry tomatoes, and thickly sliced red onion to the bowl of marinade. Toss the vegetables gently but thoroughly, ensuring each piece is generously coated in the marinade. Let them rest for a minimum of 15-20 minutes at room temperature to absorb the robust flavors.

        Skewer the Vegetables: If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling to prevent burning. Thread the marinated vegetables onto the skewers, alternating between colors and shapes to create an attractive presentation.

          Grill the Vegetables: Carefully place the skewers on the preheated grill. Cook for approximately 8-10 minutes, turning them occasionally to achieve even cooking and to develop beautifully charred grill marks. Alternatively, you can use a grill basket or grill mat to make turning the vegetables easier.

            Serve: After grilling, remove the skewers from the grill and allow the vegetables to rest for a couple of minutes. Arrange them on a serving platter and garnish with fresh basil leaves for a touch of color and flavor. Serve warm as a delightful side dish or as a colorful topping for salads, sandwiches, or grain bowls.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4