Easy Grilled Vegetables-The Perfect Summer Side

After a long day at our neighborhood pool, there’s nothing better than throwing together these grilled vegetables as a dinner side. It’s quick, customizable, and delicious! Everyone can pick their favorite veggies, and the leftovers are even better the next day—perfect for tossing into salads, layering on paninis, or enjoying as-is.

Ingredients:

• 6 bell peppers (a mix of red, green, and yellow), sliced

• 3 zucchini, sliced

• 3 yellow squash, sliced

• 3 red onions, sliced

• ½ cup olive oil

• ¼ cup balsamic vinegar

Optional add-ins:

Asparagus, portobello mushrooms, or any other seasonal veggies you love!

Instructions:

1. Toss all sliced vegetables in olive oil and balsamic vinegar.

2. Season with salt and pepper to taste.

3. Grill over medium heat until tender and lightly charred, about 10–15 minutes, turning occasionally.

4. Serve warm, or refrigerate and enjoy cold the next day!

Paninis

Talk soon,

Mary