Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 3 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 medium zucchini, sliced into 1/2 inch rounds
  • 1 medium yellow squash, sliced into 1/2 inch rounds
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into thick wedges
  • 8 oz button mushrooms, halved
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Wash and dry all vegetables thoroughly and cut them into uniform sizes as specified.
  2. In a large bowl, whisk together the 1/3 cup olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper until emulsified.
  3. Toss the vegetables into the marinade until thoroughly coated and let sit for 5–10 minutes.
  4. Preheat grill to medium-high (approximately 400°F / 200°C) and lightly oil the grates using 1 tbsp olive oil.
  5. Place vegetables on the grill or in a grill basket and grill for 4–5 minutes per side until mahogany-colored sear marks appear.
  6. Transfer vegetables to a serving platter, drizzle with fresh lemon juice, and sprinkle with chopped parsley.