Grilled Herbed Vegetables
Fire up the grill and celebrate the vibrant flavors of summer with these Grilled Herbed Vegetables! This quick and easy recipe brings together a medley of fresh zucchini, colorful bell peppers, hearty baby bella mushrooms, and sweet red onions, all lightly coated in extra virgin olive oil and seasoned with an aromatic blend of garlic powder, oregano, thyme, and fresh rosemary. Perfectly charred on the grill, these veggies are finished with a refreshing drizzle of lemon juice and a sprinkle of fresh parsley for a zesty, herbaceous twist. Ready in just 35 minutes, this healthy, vegan dish shines as a versatile side or a light, nutritious main course. Whether you're hosting a backyard barbecue or meal-prepping for the week, these grilled vegetables are sure to be a flavorful, crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 8 oz baby bella mushrooms
- 4 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat your grill to medium-high heat (approximately 375°F-400°F).
Wash and dry all the vegetables. Slice the zucchini into 1/4-inch thick rounds. Cut the bell peppers into 1-inch strips. Slice the red onion into thick rings. Leave the baby bella mushrooms whole or halve them if they are large.
In a large mixing bowl, combine the sliced vegetables. Drizzle with extra virgin olive oil and toss to coat evenly.
Sprinkle the garlic powder, dried oregano, dried thyme, fresh rosemary (finely chopped), salt, and black pepper over the vegetables. Toss again to distribute the herbs and seasoning evenly.
Transfer the vegetables to a grill basket or thread them onto metal skewers for easy grilling.
Place the vegetables on the preheated grill. Cook for 10-15 minutes, flipping occasionally, until the vegetables are tender and slightly charred at the edges.
Remove the vegetables from the grill and transfer them to a serving platter.
Drizzle the grilled vegetables with fresh lemon juice and sprinkle with chopped fresh parsley for a burst of freshness.
Serve immediately as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6126 mg | 266% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 43.9 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3066 mg | 65% | |
*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.
