Cook Time: 20 minutes Marinade Time: 2 hours Difficulty: Easy
It's summer and my garden is exploding with fresh vegetables! With summer grilling season well under way, I wanted take advantage of summer's bounty and share our favorite grilled vegetable recipe, Grilled Champagne Balsamic Vegetables. These vegetables are delicious!!
I made this easy recipe for our July 4th picnic, and the vegetables were devoured! In fact, they was so well received, I was asked to bring my "grilled veggies" to our next potluck. Imagine that? Vegetables getting a "call back" (sorry, theater terms...another blog).
For this recipe, we used red and green peppers, zucchini, yellow squash, Portabella mushrooms, and vidalia onions, but feel free to substitute your favorite veggies (eggplant, yams, asparagus, etc.)
The secret to this recipe is marinating the vegetables in a tangy Champagne Mustard vinaigrette and grilling the vegetables to a perfect "tender crisp" consistency. This recipe can also be used to roast the veggies in the oven, but if you prefer grill marks and flavor of grilled anything then you must grill these vegetables. And, If you have any leftover veggies, chop them up and use them in omelets, quesadillas, or fried rice the next day! Easy peasy!
- 2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning (could substitute Cherchies® Garlic and Herb No-Salt Seasoning)
- 1 teaspoon (tsp) pepper
- 2 Tablespoons (Tbsp) olive oil
- 1 1/2 Tablespoons (Tbsp) White Balsamic Vinegar
- 1 1/2 Tablespoons (Tbsp) Cherchies® Champagne Mustard
- 2 red peppers, seeds removed, sliced into 1 inch strips
- 2 green peppers, seeds removed, sliced into 1 inch strips
- 2 large zucchini, sliced into 1/2 inch slices
- 2 large yellow squash, sliced into 1/2 inch slices
- 1 package Baby Portabella Mushrooms
- 1 vidalia onion, sliced in half
Place cut vegetables on two baking sheets. Season the vegetables with Cherchies® Garlic Seasoning (or Cherchies® Garlic & Herbs Seasoning) and pepper. Mix the veggies by hand to ensure the veggies are evenly coated with the seasoning. Set aside.
Prepare the vinaigrette by whisking the olive oil, the Balsamic Vinegar, and the Champagne Mustard in a small bowl. Pour the vinaigrette over the vegetables and once again use your hands to coat the vegetables evenly. Cover with plastic wrap and marinate the vegetables for at least two hours in the refrigerator (I usually marinate overnight).
When vegetables have marinated, turn the grill onto high to heat up, then to medium low once grill is warmed. Place the vegetables on the grill and cook for 4-5 minutes until vegetables have grill marks, then carefully turn over to cook the other side and cook for another 4-5 minutes. These may need to be grilled in batches depending on the size of the grill. Serve warm or at room temperature. Enjoy!