Grilled Veggie Medley
Elevate your backyard barbecue or weeknight dinner with this colorful and flavorful Grilled Veggie Medley! This vibrant dish features a mouthwatering blend of red bell peppers, zucchini, yellow squash, red onion, asparagus, and mushrooms, all seasoned to perfection with olive oil, garlic powder, dried thyme, and a touch of freshly squeezed lemon juice. Each vegetable is grilled to tender perfection in a grill basket, ensuring beautiful char marks and smoky flavors in every bite. Quick to prepare and ready in just 30 minutes, this recipe is not only a healthy side dish but also a versatile topper for grilled proteins, pasta, or grain bowls. Ideal for vegans, vegetarians, and anyone looking to add fresh, seasonal produce to their plate, this grilled veggie recipe is a summer entertaining staple you'll want to make again and again!
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 2 medium Zucchini
- 1 medium Yellow squash
- 1 large Red onion
- 1 bunch Asparagus
- 200 grams Mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 1 tablespoon Lemon juice
Instructions
Start by preparing the vegetables. Cut the red bell pepper into large chunks, about 1-inch pieces. Slice the zucchini and yellow squash into 1/2-inch thick rounds. Quarter the red onion. Trim the tough ends off the asparagus. Clean the mushrooms and slice in half if they are large.
In a large mixing bowl, combine the prepared vegetables.
Drizzle olive oil over the vegetables. Add salt, black pepper, garlic powder, and dried thyme. Toss everything together until the vegetables are evenly coated in the oil and seasonings.
Preheat the grill to medium-high heat.
Place a grill basket on the grill grates and let it heat up for a few minutes.
Transfer the seasoned vegetables into the hot grill basket. Spread them out into a single layer for even grilling.
Close the grill lid and cook the vegetables for about 12-15 minutes, stirring occasionally, until they are tender and have grill marks.
Once the vegetables are grilled to your liking, remove them from the grill and transfer them back to the mixing bowl.
Drizzle the grilled vegetables with a tablespoon of fresh lemon juice and gently toss to combine.
Serve the grilled veggies hot as a side dish or as a topping for grilled proteins, pasta, or grain bowls.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 31.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 244 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3168 mg | 67% | |
*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.
