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4-6
10 minutes
8 oz baby bella mushrooms, sliced
1 red bell pepper, thinly sliced
½ medium red onion, chopped
4–5 garlic cloves, minced (or 2 tsp garlic paste)
2 tbsp extra virgin olive oil
1 tsp kosher salt
½ tsp black pepper
Let the vegetables marinate for 10–15 minutes, or refrigerate overnight for even more flavor and easy meal prep.
Preheat your Blackstone griddle to medium-high heat.
Spread the vegetables into an even layer on the hot griddle. Cook for 10–12 minutes, stirring occasionally, until the zucchini is tender-crisp, the mushrooms are browned, and the peppers and onions are tender with a light char.
Taste and adjust the seasoning if needed, then transfer to a serving dish.
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