Grilled Veggies That Bite Back
Turn up the heat on your next barbecue with "Grilled Veggies That Bite Back," a bold and flavorful side dish that’s as zesty as it is colorful. This recipe showcases an irresistible medley of zucchini rounds, charred red bell peppers, smoky portobello mushrooms, and caramelized red onion wedges, all infused with a fiery marinade that combines sriracha, lime juice, honey, and a kick of red pepper flakes. With just 15 minutes of prep and 15 minutes on the grill, these vegetables deliver a perfect balance of sweet, smoky, and spicy flavors. Ideal as a versatile side dish or a standalone vegetarian main, these grilled veggies are sure to spice up any meal. Perfect for summer cookouts, weeknight dinners, or plant-based grilling enthusiasts, this dish brings vibrant vegetables and smoky heat to your table in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 2 large red bell peppers
- 1 large red onion
- 4 large caps portobello mushrooms
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 cloves minced garlic
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Wash and dry the vegetables. Slice the zucchini into thick rounds, the red bell peppers into large chunks, and the red onion into wedges. Remove the stems from the portobello mushrooms and leave them whole.
In a small mixing bowl, prepare the marinade by whisking together the olive oil, sriracha sauce, honey, lime juice, minced garlic, smoked paprika, sea salt, black pepper, and red pepper flakes.
Place the prepared vegetables in a large mixing bowl. Pour the marinade over the vegetables and toss until all pieces are evenly coated. Allow the vegetables to marinate for 10 minutes while you preheat the grill.
Preheat an outdoor grill or stovetop grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the marinated vegetables directly on the grill. Cook the zucchini rounds, bell pepper chunks, and onion wedges for about 3-4 minutes per side, or until charred and tender. Grill the portobello mushrooms for 4-5 minutes per side, or until softened and smoky.
Remove the vegetables from the grill and transfer them to a serving platter. Drizzle any leftover marinade from the mixing bowl over the grilled vegetables for extra flavor.
Serve immediately as a side dish, or pair with rice or crusty bread for a complete meal. Enjoy the smoky heat of your 'Grilled Veggies That Bite Back'!
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5685 mg | 247% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 81.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 4112 mg | 87% | |
*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.
