Summer Harvest Veggie Grill
Fire up your grill and savor the vibrant flavors of the season with this Summer Harvest Veggie Grill! Featuring a medley of fresh zucchini, yellow squash, red bell pepper, red onion, asparagus, and juicy cherry tomatoes, this recipe is a true celebration of summer's best produce. Tossed in a zesty marinade of olive oil, balsamic vinegar, garlic, and aromatic herbs like oregano and thyme, these vegetables develop a smoky, caramelized char that enhances their natural sweetness. Quick to prepare and cook in just 30 minutes, this dish is perfect for weeknight dinners or backyard barbecues. Garnished with fresh parsley and served with a squeeze of lemon, it’s a versatile and healthy side dish or a light main course that’ll have everyone coming back for seconds. Whether you're a grilling enthusiast or a veggie lover, this recipe is your go-to for mastering flavorful, grilled vegetables.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Red onion
- 2 cups Cherry tomatoes
- 1 bunch Asparagus
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 large Garlic cloves (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 4 wedges Lemon wedges (for serving)
Instructions
Preheat your grill to medium-high heat (about 375-400°F). If using a grill pan, lightly oil the pan and preheat it over the stovetop.
Wash and dry all the vegetables. Slice the zucchini and yellow squash into 1/2-inch thick rounds. Cut the red bell pepper into large 1-inch pieces. Peel and cut the red onion into 1-inch wedges. Trim the woody ends off the asparagus spears. Leave the cherry tomatoes whole.
In a large mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk to combine.
Add all the prepared vegetables (zucchini, yellow squash, red bell pepper, red onion, asparagus, and cherry tomatoes) to the bowl. Toss well to ensure all the vegetables are evenly coated in the marinade.
Place the seasoned vegetables directly onto the grill grates in a single layer or into a grill basket to prevent smaller pieces from falling through. Be sure not to overcrowd the grill to allow even cooking.
Grill the vegetables for 4-5 minutes per side, flipping once, until they are tender and have visible grill marks. Be cautious with the cherry tomatoes as they may cook faster than the other veggies.
Once the vegetables are cooked, remove them from the grill and transfer them to a serving platter.
Sprinkle the freshly chopped parsley over the grilled vegetables for a burst of freshness.
Serve immediately with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1082 mg | 23% | |
*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.
