Grilled Lemon Pepper Veggies
Fire up your grill for these vibrant and flavorful Grilled Lemon Pepper Veggies—a quick and healthy side dish that's bursting with citrusy zest and smoky char. This recipe features a colorful mix of zucchini, yellow squash, bell peppers, and red onion, all marinated in a tangy blend of olive oil, fresh lemon juice, garlic, and bold lemon pepper seasoning. Perfectly grilled for tender textures and infusions of smoky flavor, these veggies are finished with a sprinkle of fresh parsley for a fragrant, herby touch. Ready in just 25 minutes, this versatile dish is ideal for barbecues, weeknight dinners, or even as a plant-based topping for quinoa or rice. It's a must-try for anyone seeking a light, delicious, and nutrient-packed addition to their mealtime rotation! Keywords: grilled vegetables, lemon pepper veggies, healthy side dish, summer grilling.
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Recipe Information
Ingredients
- 2 large zucchini
- 2 large yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 3 tablespoons olive oil
- 1 medium lemon
- 1 teaspoon garlic powder
- 2 teaspoons lemon pepper seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dry the zucchini, yellow squash, red bell pepper, yellow bell pepper, and red onion. Cut the zucchini and yellow squash into thick slices. Slice the bell peppers into wide strips and the red onion into thick rounds.
In a large mixing bowl, whisk together the olive oil, the juice and zest of the lemon, garlic powder, lemon pepper seasoning, salt, and black pepper to make the marinade.
Add the sliced vegetables to the mixing bowl and toss until they are well coated in the marinade.
Preheat the grill to medium-high heat. If using a grill pan, brush it lightly with olive oil to prevent sticking.
Place the vegetables directly on the grill grates or on the grill pan. Grill each side for 3-5 minutes, or until the vegetables are tender with slight grill marks.
Remove the vegetables from the grill and transfer them to a serving platter. Sprinkle with freshly chopped parsley for added flavor and garnish.
Serve warm as a side dish or over a bed of quinoa or rice for a complete meal.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6270 mg | 273% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 62.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3450 mg | 73% | |
*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.
