Ingredients

The following ingredients have 5 Servings
  • 2 medium zucchini
  • 2 medium yellow summer squash
  • 2 medium red, yellow, orange, green bell peppers
  • 1 medium red onion
  • 8-16 ounce(s) fresh whole mushrooms (white button, or cremini), optional
  • MARINADE
  • 3 tablespoon(s) balsamic vinegar
  • 3 tablespoon(s) soy sauce
  • 2 tablespoon(s) olive oil
  • 1/2 teaspoon(s) Kosher or sea salt
  • 1/4 teaspoon(s) cracked black pepper
  • 1-2 clove(s) garlic, grated or minced
  • pinch - sugar

Instruction

  • Cut all the veggies into approximately 1" chunks. Place them in a large bowl with a tight-fitting lid or a gallon resealable bag.
  • Measure marinade ingredients and pour over veggies. Marinate for at least 1 hour (even better when it's overnight).
  • Drain vegetables reserving liquid. Heat veggie pan/basket over grill until screaming hot. Add the drained marinated veggies and cook with the grill lid closed stirring after 3-4 minutes until tender-crisp with some charring. Remove to a serving bowl and sprinkle with some of the marinade, if desired.