Heart-Healthy Grilled Veggie Medley
The Heart-Healthy Grilled Veggie Medley is a vibrant and nutrient-packed dish that celebrates the natural flavors of fresh vegetables enhanced with a zesty olive oil and balsamic marinade. Featuring a colorful mix of zucchini, bell peppers, asparagus, red onion, and baby carrots, this recipe is perfect for those seeking a wholesome, low-calorie option. Each bite is infused with subtle notes of garlic powder, oregano, and black pepper, while a sprinkle of fresh basil adds a fragrant finishing touch. Ready in just 30 minutes, this easy-to-make dish is ideal as a side or paired with whole grains for a complete heart-healthy meal. Perfect for summer gatherings or weeknight dinners, this grilled vegetable medley showcases bold flavors, crisp textures, and irresistible smoky grill marks.
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Recipe Information
Ingredients
- 1 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 bunch asparagus
- 1 medium red onion
- 1 cup baby carrots
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil leaves
Instructions
Preheat your grill to medium heat.
Wash and dry the zucchini, bell peppers, asparagus, and baby carrots. Peel the red onion.
Slice the zucchini into 1/4-inch thick rounds. Cut the bell peppers into 1-inch squares, discarding the seeds and stem. Trim the woody ends of the asparagus. Slice the red onion into 1/2-inch thick rings.
In a large bowl, combine the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper. Whisk together until well mixed.
Add the sliced zucchini, bell peppers, asparagus, onion rings, and baby carrots to the bowl. Toss the vegetables until they are evenly coated with the oil and vinegar mixture.
Place the vegetables on the grill in a single layer. Use a grill basket if necessary to prevent smaller pieces from falling through the grates.
Grill the vegetables for about 6-8 minutes on each side, or until they are tender and have desirable grill marks.
Remove the vegetables from the grill and transfer them to a serving platter.
Chop the fresh basil leaves and sprinkle them over the grilled vegetables just before serving.
Serve the grilled veggie medley warm as a side dish or over whole-grain quinoa or brown rice for a complete meal.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 42.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2851 mg | 61% | |
*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.
