SERVES 4 TO 6
I adore grilled vegetables and discovered that an inexpensive deep grill basket with handles is the best way to go. You can make this recipe year round and it goes with just about any grilled main dish. Having a squeeze bottle of balsamic glaze on hand is a must.
2 large yellow onions, peeled and cut into 1-to-2-inch pieces
1 pound white mushrooms, cleaned and quartered
2 red bell peppers, stemmed, seeded, and cut into 1-to-2-inch pieces
2 medium zucchini, cut into ¼-inch-thick coins
6 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
In a large mixing bowl, combine the vegetables, oil, and salt. Toss thoroughly with tongs. Heat a grill to medium, about 400°F. Place the grill basket on one side of the grate and transfer the vegetables into it with a large spoon. Grill with the top down, stirring occasionally with the spoon, for 20 to 25 minutes. When the vegetables have grill marks, carefully spoon them back into the bowl near the grill (so you don’t drip juices from the basket onto the kitchen floor). Transfer to a platter and squeeze balsamic glaze over them.