Ingredients

• 1 large zucchini, sliced into long planks

• 1 yellow squash, sliced into long planks

• 1 red bell pepper, cut into wide strips

• 1 yellow bell pepper, cut into wide strips

• 1 red onion, cut into thick rounds

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp dried oregano

• Sticky Balsamic Pearls (Original, Lemon, or Pomegranate work beautifully)

• Optional: fresh basil or parsley for garnish

Instructions

1. Preheat the grill Heat your grill to medium‑high (about 400°F).

2. Prep the vegetables Place all vegetables in a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and oregano. Toss to coat evenly.

3. Grill the vegetables Lay the vegetables directly on the grill grates. Cook 3–5 minutes per side, or until lightly charred and tender. Cherry tomatoes can be grilled in a grill basket.

4. Arrange the platter Transfer the grilled vegetables to a serving platter, layering for color and height.

5. Finish with Sticky Balsamic Pearls Spoon the pearls generously over the warm vegetables so they glisten and pop with every bite.

6. Serve Garnish with fresh herbs if desired. Serve warm or at room temperature.