Invigorating Rosemary and Marjoram Grilled Vegetables

This vibrant and herbaceous grilled vegetable dish is a simple yet flavorful side that is perfect for summer gatherings. The combination of rosemary and marjoram adds a fragrant and earthy flavor to the grilled vegetables, while the olive oil helps to keep them moist and tender. Serve this dish as a side to grilled meats or fish, or as a vegetarian main course.

The origins of this recipe can be traced back to the ancient Mediterranean, where rosemary and marjoram have been used for centuries to flavor food. The combination of these two herbs creates a unique and flavorful blend that is perfect for grilled vegetables. This recipe is a modern take on a classic dish, and it is sure to become a favorite of grilled vegetable lovers everywhere.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh marjoram
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, combine the vegetables, olive oil, rosemary, marjoram, salt, and pepper.
3. Toss to coat.
4. Grill the vegetables for 5-7 minutes per side, or until tender and slightly charred.
5. Serve immediately.

Why It Works

• The combination of rosemary and marjoram creates a unique and flavorful blend that is perfect for grilled vegetables.
• The olive oil helps to keep the vegetables moist and tender.
• Grilling the vegetables over medium-high heat gives them a slightly charred flavor that enhances their sweetness.