Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp dried oregano
  • 1 medium zucchini, sliced into ½-inch rounds
  • 1 medium yellow squash, sliced into ½-inch rounds
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch wedges
  • 1 cup broccoli florets, bite-sized

Instructions:

  1. Slice the zucchini and squash into uniform rounds, and cut the red bell pepper and red onion into 1-inch chunks and wedges.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, kosher salt, black pepper, and dried oregano to create the marinade.
  3. Add the chopped vegetables to the bowl and toss thoroughly until every piece is evenly coated with the marinade.
  4. Preheat your gas or charcoal grill to medium-high heat (approximately 400°F / 200°C).
  5. Pour the marinated vegetables into a preheated stainless steel grill basket, ensuring they are in a single or double layer for optimal airflow.
  6. Grill for 10–12 minutes, gently shaking the basket or stirring with tongs every 3–4 minutes until the vegetables are tender and have developed a charred, caramelized exterior.