Hearty Grilled Vegetables
Fire up your grill for this vibrant, flavor-packed recipe for Hearty Grilled Vegetables! Featuring an irresistible medley of zucchini, yellow squash, bell peppers, red onion, mushrooms, and juicy cherry tomatoes, this dish is marinated in a zesty blend of olive oil, balsamic vinegar, garlic, and aromatic herbs like oregano and thyme. The vegetables are grilled to smoky perfection, with a beautiful char that enhances their natural sweetness and adds depth to every bite. Quick to prepare and perfectly suited for summer barbecues, this healthy and satisfying recipe doubles as a colorful side dish or a light, veggie-forward main course. Garnished with fresh parsley for a burst of freshness, these grilled vegetables are sure to become a crowd-pleasing favorite at any gathering.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 8 large Mushrooms
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 minced Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 as needed Cooking spray
Instructions
Wash and dry all the vegetables.
Cut the zucchini and yellow squash into thick slices about 1/2 inch thick.
Core the bell peppers and slice them into large strips.
Peel and slice the red onion into thick rings.
Trim the stems of the mushrooms and leave them whole.
If using wooden skewers for the cherry tomatoes, soak them in water for 10 minutes to prevent burning on the grill. Alternatively, you can use a grill basket.
Place all the prepared vegetables in a large mixing bowl.
In a small bowl, mix together the olive oil, balsamic vinegar, minced garlic, oregano, thyme, salt, and black pepper.
Pour the marinade over the vegetables and toss to coat evenly. Let the vegetables marinate for 10 minutes.
Preheat the grill to medium-high heat and lightly coat the grates with cooking spray.
Arrange the vegetables directly on the grill grates or use a grill basket for smaller items like cherry tomatoes and onion rings.
Grill the vegetables for 3-5 minutes per side, or until charred and tender, turning carefully with tongs to avoid burning.
Remove the vegetables from the grill and place them on a serving platter.
Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or pair with your favorite protein for a complete meal.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 954 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.
