When most people think of grilling, they think of meat. But if done right, grilled vegetables can yield just as much flavor, and with fewer calories and a smaller price tag to boot. And the portobello mushrooms and balsamic vinegar in this recipe will give you that umami flavor you look for in a good grilled steak. So if you’re firing up the grill this summer, throw these delicious vegetables on. Or if – like me – you live in a tiny apartment and don’t have the space or clearance for a grill, a grill pan will work wonders. These grilled vegetables will work as a snack, side, or a main, depending on how hungry you are. Bon appetit!
- Portobello mushrooms
- Assorted vegetables of your choice (such as bell peppers, zucchini, eggplant, onions, etc.)
- Olive oil
- Balsamic vinegar (optional, for marinating)
- Salt and pepper to taste
- Fresh herbs (such as thyme or rosemary) for garnish (optional)
- Grill or grill pan
- Tongs or spatula
- Brush or basting brush
- Cutting board
- Mixing bowl (if marinating)
Step 1: Prepare the grill.
- Preheat your grill to medium-high heat. If using a grill pan, place it over medium-high heat on your stovetop.
Step 2: Clean and prepare the vegetables.
- Clean the portobello mushrooms and remove the stems. Use a spoon to gently scrape out the gills on the underside of the mushroom caps, if desired. Slice any larger vegetables into manageable sizes.
Step 3: Optional: Marinate the vegetables.
- In a mixing bowl, combine olive oil, balsamic vinegar, salt, and pepper. Toss the vegetables in the marinade, ensuring they are evenly coated. Allow them to marinate for about 15-30 minutes to enhance the flavors (optional).
Step 4: Brush with oil.
- Lightly brush both sides of the portobello mushrooms and vegetables with olive oil. This will prevent sticking and help achieve a nice grill mark.
Step 5: Grill the mushrooms.
- Place the portobello mushrooms on the grill, gill side down. Cook for approximately 4-5 minutes per side, or until they become tender and grill marks form. Use tongs or a spatula to carefully flip them halfway through.
Step 6: Grill the vegetables.
- Place the marinated or brushed vegetables on the grill. Cook them for about 3-5 minutes per side, or until they become tender and develop grill marks. Flip them carefully with tongs or a spatula to ensure even cooking.
Step 7: Remove from the grill.
- Once the portobello mushrooms and vegetables are cooked to your desired tenderness and grill marks have formed, remove them from the grill using tongs or a spatula. Transfer them to a serving platter.
Step 8: Season and garnish.
- Sprinkle the grilled vegetables and portobello mushrooms with salt and pepper to taste. If desired, garnish them with fresh herbs like thyme or rosemary for added flavor and presentation.
Step 9: Serve and enjoy!
- The grilled vegetables, including the delicious portobello mushrooms, are now ready to be served. They can be enjoyed as a side dish, added to salads or sandwiches, or even served as a main course. They are versatile and full of flavor.
If you enjoyed this article or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other cooking lesson articles I’ve created – here.