THE BEST MIXED GRILL

For the Vegetables:

• 2 red bell peppers, seeded and quartered
• 2 yellow bell peppers, seeded and quartered
• 2 zucchinis, sliced lengthwise
• 1 large red onion, sliced into thick rounds
• 8 cremini mushrooms, cleaned
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper

For the Marinade:

• 1/2 cup of olive oil
• 1/4 cup of balsamic vinegar
• 4 cloves of garlic, minced
• 2 tablespoons of chopped fresh rosemary
• 2 tablespoons of chopped fresh thyme
• 1 tablespoon of Dijon mustard
• Salt and freshly ground black pepper

Step-by-Step Instructions

1. Prepare the Marinade:

• In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper until well combined. Set aside.

2. Marinate the Meats:

• Place the ribeye steaks, chicken thighs, lamb chops, and Italian sausages in a large resealable plastic bag or shallow dish.
• Pour the marinade over the meats, ensuring they are evenly coated.
• Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight, allowing the flavors to meld and penetrate the meats.

3. Prepare the Grill:

• Preheat your grill to medium-high heat, about 375°F to 400°F (190°C to 200°C).
• Clean and oil the grill grates to prevent sticking.

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