Fire Roasted Veggies
Transform your mealtime with Fire Roasted Veggies, a vibrant medley of fresh zucchini, bell peppers, red onion, cherry tomatoes, and asparagus, kissed by the smoky heat of an open fire or grill. This simple yet flavorful recipe takes just 15 minutes to prep and delivers perfectly charred vegetables seasoned with a mouthwatering blend of garlic powder, smoked paprika, and oregano. Whether served as a colorful side dish or the star of a plant-based meal, these fire-roasted veggies are a healthy and delicious way to enjoy summer's bounty. Garnish with fresh parsley for a pop of freshness and serve hot for an unforgettable smoky flavor in every bite!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 1.5 cups cherry tomatoes
- 1 bunch asparagus spears
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your grill or prepare an open fire to medium-high heat.
Wash and dry all vegetables thoroughly.
Slice the zucchini into thick rounds, about 1/2 inch thick.
Cut the red and yellow bell peppers into large strips, discarding the stem, seeds, and ribs.
Cut the red onion into large wedges, keeping them intact as much as possible for easy grilling.
Leave the cherry tomatoes whole, but trim and discard any stems.
Trim the tough, woody ends of the asparagus spears (about 1 inch).
In a large mixing bowl, combine all the vegetables.
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss until all the vegetables are evenly coated.
For grilling: Arrange the vegetables in a single layer on a grill basket or directly on the grill grates. Grill for 15-20 minutes, turning occasionally, until the vegetables are tender and charred in spots.
For open fire: Thread the vegetables onto metal skewers or arrange on long-handled grill baskets. Place them over the fire, turning frequently until charred and tender, about 15-20 minutes.
Once cooked, transfer the fire-roasted veggies to a serving platter.
Optional: Sprinkle with freshly chopped parsley for garnish before serving.
Serve immediately as a side or main dish and enjoy the smoky, fire-infused flavors.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 55.0 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3657 mg | 78% | |
*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.
