Canyon Ranch Marinated Grilled Veggies
Elevate your next cookout or weeknight meal with these vibrant Canyon Ranch Marinated Grilled Veggies—a feast for both your eyes and palate! Featuring a rainbow of zucchini, yellow squash, bell peppers, red onion, and tender asparagus, this recipe pairs fresh produce with a flavorful marinade of olive oil, balsamic vinegar, garlic, and fragrant herbs like basil and oregano. With a quick 20-minute prep and a sizzling session on the grill, these vegetables emerge perfectly smoky, tender-crisp, and beautifully caramelized. Ideal as a healthy side dish or a plant-based main, these marinated grilled veggies are a versatile and crowd-pleasing favorite. Best served warm or at room temperature, this dish embodies simplicity and elegance, making it a must-try for lovers of grilled recipes and seasonal vegetables.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 bunch asparagus
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic
- 2 tablespoons fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash all vegetables thoroughly and pat them dry.
Slice the zucchini and yellow squash into 1/4-inch thick rounds.
Cut the red and yellow bell peppers into large strips, discarding seeds and membranes.
Peel and cut the red onion into thick wedges, being careful to keep the layers intact.
Trim the woody ends off the asparagus and keep the spears whole.
In a large mixing bowl, prepare the marinade by whisking together olive oil, balsamic vinegar, minced garlic, chopped fresh basil, dried oregano, salt, and black pepper.
Add the prepared vegetables to the bowl and toss well to coat them evenly with the marinade. Let the vegetables marinate for at least 15 minutes, stirring occasionally.
Preheat your grill to medium-high heat (around 375°F to 400°F).
Using tongs, place the marinated vegetables directly on the grill grates or use a grill basket for smaller pieces. Reserve the leftover marinade.
Grill the vegetables for 3–4 minutes per side, or until they develop nice grill marks and are tender-crisp. Brush them with the reserved marinade halfway through grilling.
Remove the vegetables from the grill and arrange them on a serving platter.
Garnish with additional fresh basil, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 62.0 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3733 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
