Whole30 Grilled Veggie Medley
Fire up your grill for this vibrant and nutrient-packed Whole30 Grilled Veggie Medley, a perfect side dish or plant-based main for your summer barbecue or weeknight dinner. Featuring a colorful array of zucchini, yellow squash, red bell pepper, portobello mushrooms, and red onion, this recipe embraces natural flavors and elevates them with a smoky blend of garlic powder and smoked paprika. Tossed in heart-healthy extra virgin olive oil and finished with a sprinkle of fresh parsley, these tender, caramelized vegetables are as healthy as they are delicious. Ready in just 30 minutes and compliant with Whole30 guidelines, this simple yet satisfying dish is gluten-free, dairy-free, and bursting with grill-seasoned perfection. Perfect for meal prep or a crowd-pleasing, guilt-free treat!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 2 medium yellow squash
- 4 large caps portobello mushrooms
- 1 large red onion
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your grill to medium-high heat.
Wash and dry all the vegetables thoroughly.
Slice the zucchini and yellow squash into 1/2-inch thick rounds.
Seed the red bell pepper and cut it into 1-inch wide strips.
Remove the stems of the portobello mushrooms and wipe the caps clean with a damp cloth.
Slice the red onion into thick 1/2-inch rings, keeping the layers intact as much as possible.
In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
Add the vegetables to the bowl and toss them until they are evenly coated with the olive oil mixture.
Place the vegetables on the grill. Cook the zucchini, squash, and bell pepper strips for about 3-4 minutes per side, until grill marks appear and they are tender.
Grill the portobello mushrooms for 5 minutes per side or until they are juicy and tender.
Grill the red onion rings for about 3 minutes per side until they start to caramelize and have grill marks.
Once grilled, remove all vegetables from the grill and let them cool slightly.
Slice the portobello mushrooms into thick strips.
Arrange all the grilled vegetables on a large serving platter.
Sprinkle freshly chopped parsley over the top before serving.
Serve immediately while warm, and enjoy your Whole30 Grilled Veggie Medley!
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6133 mg | 267% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 61.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 4544 mg | 97% | |
*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.
