Grilled Zucchini and Other Vegetables
Elevate your summer dining with this vibrant and delicious recipe for Grilled Zucchini and Other Vegetables, a colorful medley perfect for any barbecue or weeknight dinner. Featuring tender zucchini, sweet red bell peppers, golden yellow squash, and savory red onion, this dish is marinated in a mouthwatering blend of olive oil, garlic powder, and dried oregano, then grilled to smoky perfection. With just 15 minutes of prep time and a quick 10-minute cook, you'll love how easy it is to create this healthy, flavor-packed side dish. Finished with a refreshing squeeze of lemon juice and a sprinkle of fresh parsley, these grilled vegetables pair beautifully with grilled meats, fresh salads, or even as a hearty vegetarian main. A must-try for lovers of fresh, seasonal produce!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 medium Red bell pepper
- 3 medium Yellow squash
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Wash and dry all vegetables thoroughly.
Trim the ends off the zucchini and yellow squash. Slice them lengthwise into 1/4-inch-thick slices.
Halve the red bell peppers, remove the seeds and stems, and cut into thick strips.
Peel and slice the red onion into 1/2-inch-thick rounds, keeping the layers intact for grilling.
In a large mixing bowl, combine olive oil, garlic powder, dried oregano, salt, and black pepper. Whisk to create a marinade.
Add the prepared zucchini, yellow squash, red bell pepper, and red onion to the bowl. Toss until all vegetables are evenly coated with the marinade.
Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Place the vegetables on the grill in a single layer. Cook for 3-4 minutes per side or until grill marks appear and the vegetables are tender but still slightly crisp.
Remove the vegetables from the grill and transfer them to a serving platter.
Drizzle the grilled vegetables with fresh lemon juice, sprinkle with chopped parsley, and serve warm or at room temperature.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 935 mg | 20% | |
*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.
