Grilled Vegetable Recipe
This grilled vegetable recipe includes a mix of fresh summer veggies, including zucchini, squash, bell pepper, asparagus, mushrooms, and onions.
Servings: 4 servings
Equipment
Ingredients
- 1 red bell pepper quartered lengthwise
- 1 yellow squash sliced diagonally into ½-inch pieces
- 1 zucchini sliced diagonally into ½-inch pieces
- 1 bunch asparagus trimmed
- 1 red onion sliced into ½-inch rings
- 8 ounces mushrooms halved lengthwise
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon wedges for serving
Instructions
- Place the vegetables on a sheet pan in groups.
- In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper. Pour on top of the vegetables and use your hands to combine the vegetables with the seasoning.
- Cover and refrigerate for at least 20 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Grill the vegetables with the lid closed until tender and lightly charred all over. Start with the bell peppers, onions, and mushrooms, which will need about 8–10 minutes. Then add the yellow squash, zucchini, and asparagus, which will need 6–8 minutes.
- Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges, if desired.
Notes
My Top Tip: Don't cook on high heat. Medium heat is your friend! I find that high heat might char the vegetables too quickly without cooking them through.
Storage: Store the grilled vegetables in an airtight container in the fridge for 3–4 days. To reheat, toss in a hot skillet for a few minutes until warmed through. If you're reheating a bigger batch, use the oven at 375ºF for 8–10 minutes.
Nutrition
Serving: 1.5cups | Calories: 177kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 596mg | Potassium: 904mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1995IU | Vitamin C: 81mg | Calcium: 78mg | Iron: 4mg
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