Name: Grilled Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 medium zucchini (sliced lengthwise 1/2 inch thick); 2 medium yellow squash (sliced lengthwise 1/2 inch thick); 1 red bell pepper (cut into wide strips); 1 yellow bell pepper (cut into wide strips); 1 large red onion (cut into 1/2-inch rounds); 8 ounce cremini mushrooms (whole); ⅓ cup extra-virgin olive oil; 3 tablespoon balsamic vinegar; 3 clove garlic cloves (minced); 1 teaspoon Italian seasoning; 1 teaspoon pure maple syrup; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoon fresh basil (chopped)

Instructions

Make the marinade
Make the marinade:
Whisk 1/3 cup olive oil, 3 tablespoons balsamic vinegar, 3 minced garlic cloves, 1 teaspoon Italian seasoning, 1 teaspoon maple syrup, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl.
Coat the vegetables
Coat the vegetables:
Add the zucchini, yellow squash, bell peppers, red onion rounds, and 8 ounces mushrooms and toss gently to coat. Let marinate for 10 minutes while the grill heats, or up to 1 hour.
Grill
Grill:
Preheat a grill to medium-high and oil the grates. Grill the vegetables for 8 to 12 minutes, turning once, until tender and nicely charred; the mushrooms and onions may need a few minutes longer.
Serve
Serve:
Arrange the grilled vegetables on a platter, drizzle with any marinade left in the bowl, and sprinkle with 2 tablespoons chopped basil.

Tips

Cut the vegetables into large, flat pieces so they don't fall through the grates, or use a grill basket. Keep onion rounds intact with a toothpick or skewer. No grill? Use a grill pan on the stovetop or roast at 425°F for 20 to 25 minutes.