Ingredients:
Marinade:
1/4 cup Tuscan Herb Infused Olive Oil
1 tablespoon Vinoso Wine Vinegar
2 teaspoons Garlic Seasoning Blend
1 teaspoon Fleur de Sel
12 each mini bell peppers (or 1 each red, yellow, and orange bell peppers)
2 small zucchini, halved
1 small red onion, thickly sliced
8oz baby portobello mushrooms
1 head of radicchio, quartered
Fresh basil sprig for garnish
Instructions
Place olive oil, vinegar, garlic seasoning, and salt in a medium bowl, and whisk to combine. Place the veggies in a large casserole or baking dish, and drizzle with the marinade, coating completely. Cover and refrigerate for 1 hour. Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. While the grill is preheating, remove the veggies from the marinade, and set aside on a wire rack-lined baking sheet for 30 minutes. Allowing the marinade to drip off the veggies will reduce flare-ups on the grill and scorching. If your vegetables are still drippy after resting for 30 minutes, gently pat dry with paper towels. Once the grill is hot, add the veggies and grill for 4-5 minutes, flipping occasionally, until tender and lightly charred. Remove from the grill and garnish with fresh basil before serving.
