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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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