Grilled Marinated Vegetables
Infuse your summer meals with the vibrant flavors of Grilled Marinated Vegetables, a simple yet show-stopping recipe that’s perfect for barbecues, weeknight dinners, or meal prep. This colorful medley of zucchini, yellow squash, bell peppers, red onion, and baby portobello mushrooms is tossed in a zesty marinade made with olive oil, balsamic vinegar, garlic, and aromatic herbs like oregano and thyme. After soaking up this crave-worthy marinade, the vegetables are grilled to perfection, creating a smoky-charred exterior while maintaining their tender juiciness. Ready in just 35 minutes (including cooking time), this healthy, vegan, and gluten-free side dish is as versatile as it is delicious. Garnish with fresh parsley for a pop of color, and serve these grilled veggies alongside your favorite mains, in wraps, or over rice for a vibrant, flavor-packed meal!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 8 oz baby portobello mushrooms
- 0.25 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 2 medium garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Wash and dry all vegetables.
Slice the zucchini and yellow squash into 1/4-inch thick round slices.
Core and cut the bell peppers into large bite-sized pieces.
Peel and cut the red onion into wedges.
Clean the mushrooms by wiping them with a damp paper towel and remove the stems, if desired.
In a large mixing bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, thyme, salt, and black pepper to create the marinade.
Add all the prepped vegetables to the bowl with the marinade. Toss until all vegetables are evenly coated. Cover the bowl and allow the vegetables to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat a grill or grill pan over medium-high heat.
Lightly oil the grill grates to prevent sticking.
Place the marinated vegetables on the grill in a single layer. (You may need to work in batches depending on the size of your grill.)
Cook the vegetables for 3-4 minutes on each side or until they are tender with visible grill marks.
Remove the vegetables from the grill and arrange them on a serving platter.
Garnish with fresh parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6138 mg | 267% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 60.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 264 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3803 mg | 81% | |
*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.
