- White Mushrooms (Whole) - 1 Container
- Cherry Tomatoes - Small Container
- Bell Peppers (Assorted Colors) - 4 Medium; Cut in 1 Inch Pieces
- Onions - 2 Medium; Cut in 1 Inch Pieces
- Balsamic Vinegar - 1/4 Cup
- Olive Oil - 1 Tablespoon
- Garlic Powder - 1 Tablespoon
- Onion Powder - 2 Teaspoons
- Salt & Pepper - 1 Teaspoon Each
- Dried Oregano - 1 Teaspoon
- Skewers (I use metal; if using wood make sure to soak them really well) - 4-8 Depending on the Size of Your Skewer
- Gallon Freezer Bag - 1 Bag
For the marinade:
Combine balsamic vinegar, olive oil, garlic powder, onion powder, salt and pepper, and oregano into a 1 gallon freezer bag. Seal tightly and shake until well combined.
Once the marinade is in the bag add all of your veggies (I leave the mushrooms and cherry tomatoes whole because it makes them easier to skewer later). Put in the fridge for 1-2 hours, you could leave them in there overnight it won’t hurt anybody.
Pre-heat your grill (or oven, or grill pan, you get my drift).
Pull the veggie bag out and your skewers (remember to soak soak soak if using wooden skewers. I always use metal because I always forget to soak them and no one needs the fire department at their bbq). Skewer the veggies using one of each veggie at a time, ex. Mushroom, Cherry Tomato, Pepper, Onion, and repeat until all your veggies have been skewered and you’re ready to go.
Place the skewers on the grill and let them grill, turning 2-3 times to get all sides nice and charred, about 10 minutes or until all the veggies are softened and yummy.
I always pull the veggies off the skewers and put them in a serving bowl with a big spoon but if you used small skewers you could leave them on the stick and serve them on a platter to be gobbled up!
How to Cook Grilled Vegetables
Grilled vegetables are not only amazingly yummy but oh so good for you when you marinade them in seasoning and balsamic vinegar. I’m personally a big huge giant fan of balsamic vinegar, it’s one of my foremost pantry staples. I make this even more simple by rough chopping everything and putting them on skewers. This makes it super simple to flip them on the grill and I’m not chasing a vagabond mushroom or mischievous cherry tomato around the grates with my tongs as they become the soft, tender, lovely grilled vegetables I desire.
This is also easy to change to a roasted grilled vegetables recipe instead by throwing the skewers onto a baking sheet in a 400 degree oven for about 20-25 minutes. You could also cook these up on an indoor grill or griddle. The options are endless! These are also an amazing side to, um, EVERYTHING! My son, he’s 4 and is a firm believer in nothing being good unless he helps cook it, loves these mainly because I let him shake the marinade bag and let him slide the veggies down the skewers (once mommy puts it onto the pointy end that is). This has been the best way to get him to eat his veggies. Maybe it has something to do with that lovely char the happens on the outside making everything look meaty, smoky, and delicious when you’re cooking grilled vegetables. Whatever it is he is a fan.
Speaking of having my son in the kitchen with me, I have decided that this has to be the number one way to avoid picky eaters! Get your kids in the kitchen. Take them to the grocery store and let them pick a fruit or veggie they’ve not seen before and take it home and try it. I’ll be writing an entire post on how much fun Eli and I have in the kitchen together and how it has turned him into the most adventurous toddler eater I know.
Did I mention these veggies go great with EVERYTHING? Well they do, but they do go especially well with these Rainbow Trout with Lemon Grill Pouches since you already have the grill rocking anyway! Check them out!