Grilled Veggies a La Manda
Elevate your grilling game with "Grilled Veggies a La Manda," a vibrant and flavorful medley of perfectly charred zucchini, bell peppers, red onion, asparagus, and baby carrots. Coated in a savory marinade of olive oil, balsamic vinegar, garlic, and fragrant herbs like oregano and thyme, these vegetables are infused with rich, smoky notes as they grill to tender perfection. Quick and easy to prepare, this 35-minute recipe is a healthy, crowd-pleasing dish that serves as a stunning standalone meal or a versatile side for your favorite mains. Perfect for summer cookouts or weeknight dinners, these grilled vegetables are not only visually stunning but also packed with wholesome goodness! Keywords: grilled vegetables, easy vegetable recipe, healthy side dish, summer grilling.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 bunch asparagus
- 2 cups baby carrots
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dry all vegetables. Trim the ends of the zucchini and slice them into 1/4-inch thick rounds.
Slice the red and yellow bell peppers into large strips, roughly 2 inches wide. Remove the seeds and membrane.
Peel the red onion and cut it into 1/2-inch thick wedges, ensuring each wedge stays intact by keeping a small part of the root attached.
Trim the tough ends off the asparagus and leave the spears whole.
If using large baby carrots, slice them in half lengthwise to create even pieces.
Mince the cloves of garlic finely and combine them in a small bowl with olive oil, balsamic vinegar, dried oregano, dried thyme, salt, and black pepper. Whisk until well mixed to create the marinade.
Place all the prepared vegetables into a large mixing bowl. Pour the marinade over the vegetables and toss to coat them evenly. Let them marinate for 10 minutes.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Arrange the vegetables directly on the grill grates or on a grill basket in a single layer. Cook in batches if necessary.
Grill the vegetables for 3-4 minutes per side or until they're tender and have visible grill marks, turning them occasionally with tongs.
Once done, transfer the grilled vegetables to a serving platter. Drizzle with any remaining marinade from the bowl for extra flavor.
Serve warm as a standalone dish or as a side with your favorite main course. Enjoy!
Nutrition Facts
Calories |
201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 13.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 878 mg | 19% | |
*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.
