Grilled Italian Vegetables
Elevate your grilling game with these vibrant and flavor-packed Grilled Italian Vegetables, a healthy and versatile dish that's perfect for any occasion! This quick and easy recipe combines fresh zucchini, yellow squash, bell peppers, cherry tomatoes, and red onion marinated in a zesty blend of olive oil, balsamic vinegar, garlic, oregano, and basil. Grilled to perfection, these tender vegetables boast smoky char marks and a tantalizing caramelized flavor. Ready in under 30 minutes of cook time, this gluten-free and vegan side dish is ideal for summer barbecues, weeknight dinners, or as a colorful addition to your holiday table. Garnished with fresh parsley, these Italian-inspired veggies shine whether served warm or at room temperature, making them a crowd-pleasing favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1.5 cups Cherry tomatoes
- 1 large Red onion
- 0.25 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 3 minced Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash all the vegetables thoroughly under running water.
Slice the zucchini and yellow squash into 1/4-inch thick rounds.
Cut the red and yellow bell peppers into 1-inch wide strips.
Slice the red onion into 1/2-inch thick rounds and keep the layers together to make it easier for grilling.
In a large mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper to create the marinade.
Add the zucchini, yellow squash, bell peppers, cherry tomatoes, and onion slices to the bowl. Toss everything gently to ensure all veggies are well coated in the marinade.
Cover the bowl with plastic wrap and let the vegetables marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
Preheat your grill to medium-high heat, around 375–400°F (190–200°C). If using a grill pan, heat it over medium-high heat.
Brush the grill grates or grill pan with a little olive oil to prevent the vegetables from sticking.
Place the vegetables on the grill, using tongs. Grill the zucchini, squash, bell peppers, and onion slices for 3–5 minutes per side or until they are tender and have nice grill marks. Grill the cherry tomatoes for 2–3 minutes, turning occasionally, until slightly blistered.
Remove the vegetables from the grill and transfer them to a serving platter.
Sprinkle the grilled vegetables with fresh parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.1 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 859 mg | 18% | |
*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.
