Grilled Vegetable Basket


  • 8 ounces cremini mushrooms
  • 1 zucchini, cut into ¼-inch thick slices
  • 1 red bell pepper, seeded and cut into ¼-inch thick slices
  • 1 Vidalia or white onion, cut into ¼-inch thick rings
  • ⅓ cup bottled balsamic vinegar salad dressing


Preheat the grill to medium, or preheat the broiler. If using a broiler, line a baking sheet with foil.

Combine all of the ingredients in a shallow dish and allow the vegetables to marinate while the grill or broiler heats up.

Put the vegetables in a grilling basket or, if broiling, transfer the vegetables to the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, until the vegetables are cooked through and lightly charred, about 20 minutes. Transfer to a serving bowl and serve. (Feel free to use a stovetop grill.)

Notes: Tastes delowcious with Paula’s Spicy Mayo Chicken Breasts!

  • Source: Paula Deen
  • Prep Time: 10min
  • Cook Time: 2omin
  • Total Time: 30min
  • Recipe Yields: 4 servings


  1. […] navigation ← Grilled Vegetable Basket Blackberry Basil Crush […]

  2. […] night I made Paula’s Spicy Mayo Chicken and Veggie Basket. It was super simple and easy to make. Plus it was nice to make a chicken dish that only takes 20 […]

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