Balsamic Grilled Vegetables

Slice zucchini into thick spears, cut bell peppers into wide strips, slice the red onion into rings, and halve the mushrooms. Add all the vegetables to a large mixing bowl.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried herbs, salt, and pepper.
Pour the marinade over the vegetables and toss to coat evenly. Let them sit for 30 minutes if time allows, or proceed directly to grilling.
Place a grill pan over medium-high heat and let it get hot. Lightly brush with oil to prevent sticking.
Add vegetables in a single layer, starting with onions and bell peppers. After 2–3 minutes, add mushrooms and zucchini. Grill each side for 3–4 minutes, or until tender with visible grill marks. Work in batches to avoid overcrowding.
If the vegetables start to stick or seem too dry, lightly brush them with a bit more olive oil mixed with a bit of balsamic vinegar.
Remember, different vegetables have varying cooking times. Start with those that take longer, like onions and bell peppers, and add quicker-cooking ones like mushrooms and zucchini a few minutes later.
Transfer grilled vegetables to a serving dish. Adjust seasoning to taste and garnish with fresh herbs. Serve warm.