Grilled Lemon Thyme Vegetables
Elevate your summer cookout with these vibrant Grilled Lemon Thyme Vegetables, a simple yet flavor-packed medley perfect for any occasion. This healthy recipe combines an array of fresh produce like zucchini, yellow squash, bell peppers, asparagus, and red onion, marinated in a zesty blend of olive oil, fresh lemon juice, minced garlic, and fragrant thyme. Grilled to perfection, these veggies develop irresistible char marks that enhance their natural sweetness and add a smoky depth. Ready in just 30 minutes, this dish is ideal as a light side or a standalone vegan entrée. Finish with a drizzle of balsamic glaze for a tangy-sweet garnish, and serve warm or at room temperature. Bursting with bright flavors and rich in nutrients, these grilled vegetables will be a hit at your next barbecue or weeknight dinner! Perfect keywords: grilled vegetables, lemon thyme marinade, summer side dish, healthy grilling recipes.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 3 medium bell peppers (any color)
- 1 large red onion
- 12 pieces asparagus spears
- 1 cup grape tomatoes
- 0.25 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons fresh thyme leaves
- 2 pieces garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons balsamic glaze (optional, for garnish)
Instructions
Wash and dry all vegetables thoroughly.
Slice the zucchini and yellow squash into 1/4-inch thick rounds. Cut the bell peppers into large strips. Slice the red onion into thick rings. Trim the woody ends off the asparagus spears.
In a large mixing bowl, whisk together the olive oil, lemon juice, thyme leaves, minced garlic, salt, and black pepper.
Add all the prepared vegetables (except the grape tomatoes) to the bowl with the marinade. Toss until the vegetables are evenly coated. Let them marinate for 10 minutes while you preheat the grill.
Heat your grill to medium-high (about 375-400°F). If using a grill pan, lightly oil the surface to prevent sticking.
Place the marinated vegetables directly on the grill grates or grill pan. Add the grape tomatoes at this time as well.
Grill the vegetables for 3-5 minutes per side, flipping once, until they are tender and have beautiful char marks.
Remove the vegetables from the grill and transfer to a serving platter.
Optional: Drizzle with balsamic glaze before serving for an extra layer of flavor.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6165 mg | 268% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 81.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3748 mg | 80% | |
*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.
