Grilled Vegetables
Easy Grilled Vegetables make the perfect summer side dish! Simple, colorful, and packed with flavor they cook quickly with just 10 minutes of prep.
Servings: 6
Ingredients
- 3 Small zucchini cut on a bias into 1” thick rings
- 2 Bell peppers yellow, red or orange, cheeks cut off
- 2 Large red onion quartered lengthwise into wedges
- ½ pound Broccolini trimmed
- ½ pound Asparagus spears trimmed
- Cherry tomatoes on vine
For the oil
- ¼ cups Olive oil
- 3 cloves Garlic minced
- 2 teaspoons Fresh thyme leaves
- 1 ½ teaspoons Kosher salt
- 1 teaspoon Black pepper
- ½ teaspoon Smoked paprika
Instructions
- Preheat your grill to medium - high heat, or ready your charcoal and set it up for direct grilling over a low bed of coals.
- In a small bowl whisk together the ingredients for the oil until well combined.
- Place the vegetables on a large rimmed baking sheet, keeping them separated. Drizzle the vegetables with the seasoned oil mixture and gently turn to coat the vegetables, being extra careful with the tomatoes so that they don't fall off of the vine.
- Let the vegetables marinate while the grill finishes heating. Once the grill is hot, add the zucchini, bell peppers and red onion and grill for 5-7 minutes, turning occasionally. After 5-7 minutes add the asparagus spears, broccolini and tomatoes to the grill and cook for another 5-10 minutes, or until all of the vegetables are tender to your liking and beginning to char. Remove the vegetables to a platter as they become done.
- Serve vegetables hot, room temperature or cold. Great as a side dish or for a mezze platter.
Notes
Store leftover vegetables in an airtight container in the refrigerator for up to 5 days. Vegetables can be frozen for up to 3 months. Remove from the freezer and thaw overnight in the refrigerator. Frozen thawed vegetables will be less crisp and may be more watery. These are great to add to pasta sauces, casseroles or soups.
We chose these vegetables because they are abundant in the summer months and are sturdy enough to stand up to the high heat of the grill. Other vegetables that do well with grilling include eggplant, yellow squash, carrots, green onions and corn on the cob. Feel free to swap these vegetables in.
Nutrition
Calories: 223kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 909mg | Potassium: 702mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3920IU | Vitamin C: 166mg | Calcium: 102mg | Iron: 3mg
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