Grilled Summer Veggies
Elevate your summer meal game with this vibrant Grilled Summer Veggies recipe, a colorful medley of zucchini, yellow squash, bell peppers, asparagus, mushrooms, and red onion—infused with a smoky, herbaceous marinade of olive oil, balsamic vinegar, garlic, oregano, and smoked paprika. Perfectly charred on the grill, these vegetables boast a tender yet slightly crisp texture, bursting with fresh flavor in every bite. Ready in just 35 minutes, this quick and easy side dish or meat-free main is ideal for weeknight dinners, backyard barbecues, or picnics. Garnished with fresh parsley, these veggies are as visually stunning as they are delicious—gluten-free, vegan-friendly, and sure to impress any crowd.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium-sized red onion
- 1 bunch asparagus
- 12 pieces baby portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the grill to medium-high heat (about 375°F to 400°F). If using a grill pan, preheat it over medium-high heat.
Wash all vegetables thoroughly. Slice the zucchini and yellow squash into 1/4-inch thick rounds, the red and yellow bell peppers into thick strips, and the red onion into large wedges. Trim the woody ends off the asparagus. Leave the baby portobello mushrooms whole or halve them if they are large.
In a large mixing bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, smoked paprika, kosher salt, and black pepper. Whisk until fully incorporated.
Add the prepared vegetables to the bowl and toss to coat them evenly with the marinade. Let sit for 10 minutes to enhance the flavor.
Place the vegetables on the grill or grill pan in a single layer. Cook for 3-5 minutes per side, until grill marks appear and the vegetables are tender but not overcooked. Be mindful of their varying cooking times—remove any vegetables that are done earlier to avoid overcooking.
Transfer the grilled vegetables to a serving platter.
Sprinkle the chopped fresh parsley on top for garnish and serve immediately as a side dish or light main dish.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 66.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 362 mg | 28% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4607 mg | 98% | |
*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.
