Grilled Zucchini Onions and Red Peppers
Elevate your summer grilling game with this vibrant and flavorful Grilled Zucchini, Onions, and Red Peppers recipe! Bursting with smoky, caramelized goodness, these naturally sweet and savory vegetables are lightly seasoned with garlic, Italian herbs, and a drizzle of olive oil for a simple yet irresistible side dish. In just 25 minutes, including prep and cook time, you’ll have a healthy and versatile dish that pairs perfectly with grilled meats, salads, or even wraps. The colorful medley of zucchini, red bell peppers, and red onions not only adds visual appeal but also delivers a delightful range of textures and flavors. Garnish with a touch of fresh parsley for an extra pop of freshness, and enjoy this crowd-pleasing recipe as a warm summer appetizer or a convenient make-ahead meal addition. Ideal for anyone seeking easy grilled vegetable recipes, this dish is perfect for BBQs, weeknight dinners, or meal prep!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Red bell peppers
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your grill to medium-high heat (about 400°F/200°C). If using a grill pan, place it on the stovetop over medium-high heat.
Wash and dry all the vegetables. Slice the zucchini into 1/4-inch thick rounds or lengthwise slices. Cut the red bell peppers into wide strips, discarding the stems, seeds, and membranes. Slice the red onion into 1/4-inch thick rounds, keeping the rings intact if possible.
In a large mixing bowl, combine the olive oil, garlic powder, dried Italian seasoning, salt, and black pepper. Whisk together well.
Add the zucchini, red peppers, and onion slices to the bowl. Toss gently to ensure all the vegetables are evenly coated with the oil and seasoning mixture.
Arrange the vegetables directly on the grill grates or in the grill pan. Cook for about 3-5 minutes per side, or until they develop nice grill marks and are tender but still slightly crisp. Turn them carefully using tongs to prevent sticking or breaking.
Remove the grilled vegetables from the grill and transfer them to a serving platter.
Optionally, garnish with freshly chopped parsley for a pop of color and freshness.
Serve the grilled zucchini, onions, and red peppers warm as a side dish, or use them as a topping for salads, sandwiches, or wraps.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4925 mg | 214% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 42.0 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1617 mg | 34% | |
*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.
