Ingredients:

  • 2 medium (1 lb / 450g) zucchini, sliced into 1/2-inch rounds
  • 2 medium (1 lb / 450g) yellow squash, sliced into 1/2-inch rounds
  • 2 large (12 oz / 340g) red bell peppers, cut into 1-inch wide strips
  • 1 large (12 oz / 340g) red onion, cut into 1-inch wedges
  • 8 oz (225g) cremini mushrooms, halved
  • 1 pint (approx. 12 oz / 340g) cherry tomatoes, left whole
  • ½ cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 3 cloves (15g) garlic, finely minced
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1 tbsp (3g) fresh thyme leaves
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Wash and thoroughly dry all vegetables. Cut them into uniform sizes to ensure they cook at the same rate; larger, denser vegetables like onions should be cut into thicker wedges, while zucchini stays in rounds. Place all chopped vegetables into the large mixing bowl.
  2. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes. Whisk vigorously until the oil and vinegar are fully incorporated and the mixture looks opaque.
  3. Pour the marinade over the vegetables. Use your hands or a large spoon to toss the vegetables until every surface is glistening. Let them sit at room temperature for 30 minutes to allow the salt to penetrate the cell walls of the vegetables.
  4. Preheat your grill to medium-high heat. Place vegetables in a single layer on the grates (or a grill basket for smaller items like cherry tomatoes). Sear for 4–6 minutes per side until a mahogany-colored char forms and the structure softens slightly.
  5. Remove the vegetables from the heat and transfer them to a platter. If you have leftover marinade in the bowl, drizzle it over the hot vegetables immediately.