Grilled Vegetable Medley
Bursting with vibrant colors and smoky flavors, this Grilled Vegetable Medley is the perfect healthy side dish for any occasion. Featuring a harmonious blend of zucchini, red and yellow bell peppers, red onion, and asparagus, this recipe celebrates the natural sweetness of fresh, seasonal vegetables. Tossed in a simple yet flavorful marinade of olive oil, balsamic vinegar, garlic, and oregano, these veggies are grilled to tender perfection and charred to highlight their earthy goodness. Ready in under 30 minutes, this quick and easy recipe is ideal for summer cookouts, weeknight dinners, or even meal prep. Pair it with grilled meats, serve it over a bed of quinoa, or enjoy it as a stand-alone vegetarian delight. Whether you're hosting a barbecue or simply craving wholesome flavors, this Grilled Vegetable Medley is sure to be a crowd-pleaser. Keywords: Grilled Vegetables, Easy Side Dish, Healthy Recipes, Summer BBQ, Vegetarian Grill Recipes.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Red bell pepper
- 2 medium Yellow bell pepper
- 1 large Red onion
- 1 bunch Asparagus
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried oregano
Instructions
Preheat your grill to medium-high heat.
Wash and dry all the vegetables.
Slice the zucchini into 1/4-inch thick rounds.
Cut the red and yellow bell peppers in half, remove seeds and stems, then slice into 1-inch wide strips.
Peel the red onion and cut it into thick rings.
Trim the woody ends off the asparagus.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, garlic powder, and dried oregano.
Place all the cut vegetables in a large bowl and drizzle with the olive oil mixture. Toss until all the vegetables are evenly coated.
Lightly oil the grill grates with a brush or paper towel to prevent sticking.
Place the vegetables on the grill in a single layer, avoiding overcrowding.
Grill for about 3-4 minutes on each side, or until they are tender and have grill marks.
Remove the vegetables from the grill and transfer to a serving platter.
Adjust seasoning if necessary and serve warm.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 12.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 759 mg | 16% | |
*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.
