Grilled Veggies
Fire up the grill and bring your meals to life with this vibrant Grilled Veggies recipe, packed with smoky flavors and wholesome goodness! Featuring a colorful medley of zucchini, bell peppers, red onion, and cremini mushrooms, these vegetables are marinated in a zesty blend of olive oil, balsamic vinegar, garlic, oregano, and thyme. Perfectly charred on the grill, they boast a tender yet slightly crisp texture in every bite. Ready in just 25 minutes, this quick and easy recipe is a healthy side dish or a satisfying main course when paired with grains like quinoa or rice. Garnished with fresh parsley for a burst of brightness, these grilled vegetables are a summer BBQ staple bursting with flavor and nutrition. Ideal for plant-based meals or a delicious addition to your grilling repertoire!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 250 grams cremini mushrooms
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 minced garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your grill to medium-high heat (around 400°F/200°C).
Wash all vegetables thoroughly and pat them dry.
Slice the zucchini into 1/4-inch thick rounds. Cut the bell peppers into strips. Slice the red onion into wedges. Leave the cremini mushrooms whole, or halve if they are large.
In a large mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, kosher salt, and black pepper. Mix well to create the marinade.
Add all the prepared vegetables into the mixing bowl. Toss until all the vegetables are evenly coated with the marinade.
Lightly oil the grill grates to prevent sticking. Place the vegetables directly on the grill grates or use a grill basket for ease.
Cook the vegetables for 3-5 minutes per side, turning occasionally, until they develop nice char marks and soften slightly. Be mindful of the cooking times, as some vegetables may cook faster than others.
Remove the vegetables from the grill and transfer them to a serving platter.
Garnish with freshly chopped parsley before serving. Serve immediately as a side dish or enjoy as a main meal alongside quinoa or rice.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 48.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3224 mg | 69% | |
*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.
