Mixed Grilled Vegetables
Elevate your summer grilling game with this vibrant and flavorful Mixed Grilled Vegetables recipe, a perfect side dish for any meal! Featuring a colorful medley of zucchini, red bell peppers, yellow squash, red onion, and mushrooms, these vegetables are marinated in a mouthwatering blend of olive oil, balsamic vinegar, garlic, and fresh herbs like rosemary and thyme. Quick to prepare and ready in just 35 minutes, the recipe highlights the natural sweetness of grilled veggies while adding a smoky, charred essence. Ideal for BBQs, picnics, or weeknight dinners, this versatile dish can be served as a side, tossed into salads, or paired with pasta. Bursting with flavor, nutrition, and grill marks, this is a must-try recipe for veggie lovers and anyone seeking a wholesome yet indulgent treat!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 large red bell pepper
- 2 medium yellow squash
- 1 large red onion
- 8 ounces mushrooms
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
Instructions
Preheat your grill to medium-high heat.
Wash and prepare the vegetables: cut zucchini and yellow squash into 1/4-inch thick rounds, slice the red bell peppers into strips, and cut the red onion into thick rings. Trim the stems from the mushrooms.
In a large mixing bowl, combine olive oil, balsamic vinegar, minced garlic, salt, black pepper, rosemary, and thyme.
Add the prepared vegetables to the mixing bowl and toss them thoroughly to ensure they are evenly coated with the marinade.
Let the vegetables marinate at room temperature for about 10 minutes while the grill heats up.
Arrange the vegetables in a single layer on the grill grates or use a grill basket. Start with the vegetables that take longer to cook, such as the onions and peppers, and follow them with the zucchini, squash, and mushrooms.
Grill the vegetables for about 5-7 minutes on each side, until they are tender and have grill marks. Baste them occasionally with the remaining marinade for extra flavor.
Remove the vegetables from the grill and let them rest for a few minutes before serving.
Serve the mixed grilled vegetables warm as a side dish or as a topping for salads or pasta.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6459 mg | 281% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 66.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3742 mg | 80% | |
*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.
