Garlic and Lemon Grilled Vegetables
Brighten up your plate with this vibrant and flavorful Garlic and Lemon Grilled Vegetables recipe, a delicious medley of zucchini, yellow squash, bell peppers, red onion, and asparagus. Marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and aromatic oregano, these vegetables are lightly charred on the grill for a smoky finish that enhances their natural sweetness. This quick and easy recipe takes just 20 minutes to prep and is perfect for BBQ parties, weeknight dinners, or a healthy side dish. Garnished with a sprinkle of fresh parsley, these grilled veggies are as versatile as they are nutritious—serve warm or at room temperature alongside your favorite protein or as a light vegetarian main course. If you're searching for a crowd-pleasing way to showcase seasonal produce, this grilled vegetable recipe delivers on flavor and simplicity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 1 bunch asparagus
- 4 tablespoons olive oil
- 3 cloves garlic
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Wash all vegetables thoroughly and pat dry.
Cut the zucchini and yellow squash into ½-inch thick slices on the bias.
Slice the red and yellow bell peppers into large strips, removing seeds and membranes.
Peel the red onion and cut into ½-inch thick rounds, keeping the rings intact.
Trim the tough ends off the asparagus.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper.
Place all prepared vegetables in a large mixing bowl or a resealable plastic bag and pour the marinade over them. Toss until all vegetables are evenly coated.
Cover the bowl or seal the bag and allow the vegetables to marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat your grill or grill pan to medium-high heat.
Lightly oil the grill grates to prevent sticking.
Grill the vegetables in batches, placing them on the grill in a single layer. Cook zucchini, squash, and bell peppers for 3-4 minutes per side, red onion for 4-5 minutes per side, and asparagus for 2-3 minutes, turning once.
Remove the grilled vegetables to a serving platter as they finish cooking.
Garnish the vegetables with freshly chopped parsley before serving.
Serve warm or at room temperature as a side dish or a light main course.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6134 mg | 267% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 59.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3894 mg | 83% | |
*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.
