Roasted Vegetables on the Grill
Brighten up your summer cookout with this irresistible recipe for Roasted Vegetables on the Grill, a medley of vibrant, garden-fresh zucchini, yellow squash, red bell peppers, mushrooms, and red onion kissed by the flame for an irresistible smoky flavor. Tossed in a zesty marinade of olive oil, balsamic vinegar, garlic powder, and dried oregano, each vegetable is infused with savory and tangy notes before being perfectly charred to tender perfection on the grill. Ready in just 35 minutes, this easy-to-make side dish is not only packed with color and nutrients but also completely customizable—add fresh parsley for a finishing touch or experiment with your favorite veggies. Whether you're hosting a backyard BBQ or looking for a healthy side to pair with grilled meats or tofu, these grilled vegetables are sure to steal the show!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 large red bell pepper
- 2 medium yellow squash
- 1 large red onion
- 2 cups mushrooms
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Preheat your grill to medium-high heat (about 375-400°F). If using a charcoal grill, prepare a two-zone fire, ensuring one side is hotter for searing.
Wash all vegetables thoroughly. Pat them dry with a clean towel.
Slice the zucchini and yellow squash into 1/4-inch thick rounds. Cut the red bell peppers and red onion into bite-sized chunks, and trim the stems from the mushrooms if needed.
In a large mixing bowl, combine olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper. Whisk the mixture until well blended.
Add the prepared vegetables to the bowl. Toss them gently until all the vegetables are evenly coated with the seasoning mixture.
Place the vegetables in a grill basket or thread them onto skewers for easier handling. Ensure the pieces are spaced evenly to allow for even cooking.
Place the vegetables on the preheated grill over direct heat. Grill for 8-10 minutes, turning occasionally until they are tender and slightly charred on the edges.
For an added smoky flavor, move the vegetables to indirect heat for an additional 5 minutes with the lid closed.
Once cooked to your desired level, remove the vegetables from the grill and transfer them to a serving platter.
Garnish with freshly chopped parsley and serve warm. Enjoy your smoky, flavorful grilled vegetables!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 47.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3754 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.
