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Marinated Grilled Vegetables

Yield Makes 6 to 8 servings
This marinated grilled vegetable recipe is a family favorite. The squash, zucchini, and yellow pepers give this dish vibrant color with tons of flavor. Serve with grilled chicken or salmon for the ultimate meal.


  • 1/3 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1/3 cup minced shallots
  • 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano
  • 1 1/2 teaspoons light molasses
  • 3 onions (6 oz. each)
  • 2 pattypan squash (6 oz. each)
  • 3 yellow zucchini (6 oz. each)
  • 2 red or yellow bell peppers (1/2 lb. each)
  • Salt and pepper

Nutrition Information

  • calories 78
  • caloriesfromfat 23 %
  • protein 2.6 g
  • fat 2 g
  • satfat 0.3 g
  • carbohydrate 14 g
  • fiber 2.6 g
  • sodium 7 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large bowl, mix vinegar, oil, shallots, oregano, and molasses.

  2. Peel onions. Trim off and discard stem ends of pattypan squash and zucchini. Cut onions and pattypan into about 1 1/2-inch-wide wedges. Cut zucchini into 1 1/2-inch chunks.

  3. Trim stems and seeds from peppers, then cut peppers into 1 1/2-inch squares.

  4. Put all the vegetables in bowl with vinegar mixture and stir to coat. Cover and let stand at least 10 minutes or up to 2 hours, stirring occasionally.

  5. Lift vegetables from marinade and place in a wire grilling basket or thread vegetables onto thin metal skewers; leave marinade in bowl.

  6. Lay vegetables on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Turn vegetables as needed until browned, 8 to 10 minutes.

  7. Put vegetables (push off skewers) back into marinade. Mix and serve vegetables warm or tepid; they can stand up to 2 hours. Add salt and pepper to taste.

Cook's Notes

A wire grilling basket makes the vegetables easier to manage.