Paleo Grilled Veggie Medley
Elevate your summer dining with this vibrant and wholesome Paleo Grilled Veggie Medley—a perfect blend of fresh zucchini, colorful bell peppers, red onion, and asparagus, all kissed by the char of the grill. Tossed in olive oil and seasoned with garlic, sea salt, cracked black pepper, and a hint of fresh rosemary, these veggies boast irresistible flavors and smoky undertones. Finished with a bright squeeze of lemon juice, this easy-to-make dish is not only paleo-friendly but also gluten-free, dairy-free, and packed with nutrient-rich ingredients. Ready in just 30 minutes, it's the ideal healthy side dish for BBQs, a light main course, or your next family dinner. Fresh, simple, and full of flavor, this recipe will become your go-to for effortless grilling perfection!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium red onion
- 1 bunch asparagus
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh rosemary
- 0.5 lemon
Instructions
Wash all the vegetables thoroughly under running water and pat them dry with a clean towel.
Slice the zucchinis into 1/4-inch thick rounds. Core and slice the bell peppers into strips. Peel and cut the red onion into thick wedges. Trim the woody ends off the asparagus.
In a large mixing bowl, combine sliced zucchini, bell pepper strips, onion wedges, and asparagus spears.
Drizzle the vegetables with extra virgin olive oil and toss to coat them evenly.
Sprinkle the garlic powder, sea salt, black pepper, and fresh rosemary over the vegetables. Toss again to ensure all pieces are well seasoned.
Preheat your grill to medium-high heat. If using a grill pan, place it on the grill and allow it to heat up.
Place the seasoned vegetables on the grill, either directly or using a grill pan, ensuring they are spread out in an even layer.
Grill the vegetables for about 7-8 minutes on each side, or until they are tender and have nice grill marks.
Once done, remove the vegetables from the grill and transfer them back to the mixing bowl.
Squeeze the juice of half a lemon over the grilled vegetables and give them a final toss.
Serve the grilled veggie medley immediately as a side dish or a wholesome Paleo main course.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 45.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2575 mg | 55% | |
*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.
