Grilled Vegetables with Salsa Verde
Elevate your summer grilling game with this vibrant recipe for Grilled Vegetables with Salsa Verde. Perfectly charred zucchini, eggplant, red bell peppers, and asparagus are transformed into a smokey, tender medley of flavors, thanks to a simple olive oil and seasoning blend. The real star of this dish, however, is the zesty salsa verde—a verdant mix of fresh parsley, cilantro, capers, garlic, and a tangy hit of lemon juice and red wine vinegar. Ready in just 35 minutes, this recipe is as quick as it is versatile, doubling as a light main course or a gorgeous side dish for your alfresco gatherings. Serve warm or at room temperature, and prepare to wow your guests with this healthy, Mediterranean-inspired masterpiece!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 2 large red bell pepper
- 1 bunch asparagus
- 4 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup fresh parsley
- 0.5 cup fresh cilantro
- 2 tablespoons capers
- 2 large garlic cloves
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 0.25 cup olive oil (for salsa verde)
Instructions
Preheat the grill to medium-high heat (about 400°F/205°C).
Slice the zucchini lengthwise into 1/4-inch thick strips, cut the eggplant into 1/2-inch rounds, and quarter the red bell peppers. Trim the woody ends from the asparagus.
In a large bowl, toss the zucchini, eggplant, red bell peppers, and asparagus with 4 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until evenly coated.
Grill the vegetables in batches. Place them directly on the grill grates, cooking for 3-4 minutes per side, or until tender and lightly charred. Adjust cooking times depending on the vegetable's thickness.
While the vegetables are grilling, prepare the salsa verde. Finely chop the fresh parsley, cilantro, and capers, and place them in a bowl.
Crush or mince the garlic cloves and add them to the bowl with the herbs.
Add the lemon juice, red wine vinegar, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Stir in 1/4 cup of olive oil until well combined.
Arrange the grilled vegetables on a large serving platter. Drizzle the salsa verde generously over the top, or serve it on the side as a dipping sauce.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5842 mg | 254% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 69.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4448 mg | 95% | |
*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.
