Grilled Vegetables

Whenever I think of summer barbecues, the first thing that comes to mind is Grilled Vegetables. There’s something so satisfying about the smoky aroma of fresh produce hitting the grill, mingling with the laughter of friends and family gathered around. I remember the first time I made these vibrant beauties; it was a sunny Saturday afternoon, and my friends were coming over for a cookout. I had an array of colorful vegetables ready to go, and I couldn’t wait to showcase their natural flavors. As I tossed them in olive oil and spices, I could already envision their charred perfection. The anticipation was palpable!

Key Ingredients for Grilled Vegetables

When preparing Grilled Vegetables, the key is to use fresh, vibrant ingredients that work harmoniously together. Each vegetable adds its own unique flavor and texture, making the final dish a delightful medley. Let’s explore the essential components that make this recipe shine.

• 2 medium red bell peppers, cored and seeded and cut into 8 equal chunks. Their sweetness intensifies when grilled, adding a beautiful color to your dish.
• 1 medium orange bell pepper, cored, seeded and cut into 8 equal chunks. They bring a light, fruity flavor that complements the other vegetables.
• 3 ears yellow corn, shucked, cut into 4 portions each. Grilling corn enhances its natural sweetness, providing a delightful crunch.
• 3 small red onions, peeled, then cut into quarters from root to tip. Caramelizing on the grill, they impart a deep, rich flavor.
• 2 medium zucchini, sliced lengthwise into 1/3-inch thick strips. Their mild flavor soaks up the spices and adds a nice texture.
• 1 lb. asparagus (medium thickness), tough ends trimmed and discarded. Grilling asparagus brings out its earthy flavors and tender-crisp texture.
• 8 oz. button mushrooms. These little gems add umami and soak up the olive oil beautifully.
• Olive oil or avocado oil cooking spray. Essential for preventing sticking and adding flavor.
• Salt and freshly ground black pepper. Key to enhancing the vegetables’ natural taste.
• 1/3 cup grated parmesan cheese (optional). A sprinkle at the end offers a savory richness that elevates the dish.
• 1/4 cup olive oil. Adds moisture and flavor, helping the spices adhere to the vegetables.
• 1/4 cup finely chopped fresh parsley. This bright herb adds a fresh, vibrant finish.
• 1 1/2 tbsp fresh lemon juice. Brightens the dish with acidity, balancing the flavors.
• 1 tsp minced garlic. Infuses the oil with a robust flavor that enhances the overall taste.

Recipe Directions for Grilled Vegetables

Cooking Grilled Vegetables is straightforward and fun! Once you gather the ingredients, you’ll find the steps easy to follow. Let’s get started on creating this delicious dish.

1. First, let’s prepare the herby olive oil. In a mixing bowl, whisk together olive oil, parsley, lemon juice, and garlic. This mixture will infuse your vegetables with flavor. Don’t forget to season lightly with salt to taste.
2. Now it’s time to preheat your grill. Set it to medium-high heat, aiming for about 425 degrees. A hot grill is crucial for achieving those beautiful grill marks and a smoky flavor.
3. On one 18 by 13-inch baking sheet, spread out the red and orange bell peppers, corn, and red onions. Generously spray them with cooking spray to coat each surface and season with salt and pepper. This step is vital to ensure they grill well.
4. Turn the vegetables over to coat the opposite side with cooking spray and season again with salt and pepper. You want every part of the vegetables to be flavorful.
5. On a second baking sheet, spread out the zucchini, asparagus, and mushrooms. Just like the first batch, spray generously with cooking spray and season with salt and pepper.
6. Now, let’s get grilling! Place the crisper vegetables first—bell peppers, corn, and red onions—on the grill. Close the lid and grill them for about 4 minutes per side. Look for a nice char and ensure they’re tender.
7. After the first batch, it’s time to add the zucchini, asparagus, and mushrooms to the grill. Grill these for about 3 minutes per side, until they are tender yet have a slight bite to them. You want them to be beautifully charred but not mushy.
8. Once everything is nicely grilled, transfer the vegetables to a serving platter or return them to the baking sheet. This is when you can brush them with the herby oil mixture you created earlier.
9. Finally, if you like, sprinkle some parmesan cheese over the top for an extra layer of flavor. Serve hot and enjoy the delightful blend of grilled flavors!

Tips for Success

If you want to ensure your Grilled Vegetables turn out perfectly, consider these tips:

• Use Fresh Vegetables: Always choose the freshest vegetables available for the best flavor.
• Don’t Overcrowd the Grill: Give each vegetable enough space on the grill to cook evenly and develop those beautiful grill marks.
• Experiment with Seasonings: Try adding different herbs and spices to the oil mixture to discover new flavor combinations.
• Keep an Eye on Cooking Time: Different vegetables may require different cooking times, so keep an eye on them to avoid overcooking.
• Serve Immediately: Grilled vegetables taste best fresh off the grill while they are still warm and flavorful.
• Store Leftovers Properly: If you have any leftovers, keep them in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze grilled vegetables for up to 2 months, but they may lose some texture upon thawing.

What to Pair With Grilled Vegetables

Pairing Grilled Vegetables with the right dishes can enhance your meal experience. Here are some fantastic options:

• Grilled Chicken: Serve alongside grilled chicken for a hearty yet healthy dinner.
• Quinoa Salad: These vegetables can be tossed into a quinoa salad for a light lunch.
• Pasta Dishes: Incorporate them into pasta dishes for added flavor and nutrition.
• Bread Options: Serve with crusty bread or pita to soak up any delicious juices.
• Picnic Delight: Perfect for summer picnics, these vegetables can be served cold.
• Seasonal Events: Ideal for BBQs, potlucks, or even family gatherings during the summer.
• Storage Tips: Leftover grilled vegetables can be stored in the fridge and added to future meals like frittatas and omelets.

FAQ

Conclusion

In summary, Grilled Vegetables are not just a colorful side dish; they’re a celebration of summer’s bounty! The smoky flavors, combined with fresh herbs and spices, create a delightful experience that enhances any meal. I encourage you to try this recipe at your next gathering. It’s an easy way to impress your friends and family while enjoying the vibrant tastes of seasonal produce.

Grilled Vegetables

The ultimate summer side dish, Grilled Vegetables are a burst of flavor and color! Perfectly charred and seasoned, this easy recipe will have you craving more. Ideal for barbecues, potlucks, or weeknight dinners, it's a delightful way to enjoy seasonal veggies. Make it tonight and impress your guests!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium red bell peppers cored and seeded and cut into 8 equal chunks
• 1 medium orange bell pepper cored, seeded and cut into 8 equal chunks
• 3 ears yellow corn shucked, cut into 4 portions each
• 3 small red onions peeled, then cut into quarters from root to tip
• 2 medium zucchini sliced lengthwise into 1/3-inch thick strips
• 1 lb. asparagus (medium thickness), tough ends trimmed and discarded
• 8 oz. button mushrooms
• Olive oil or avocado oil cooking spray
• Salt and freshly ground black pepper
• 1/3 cup grated parmesan cheese (optional)
• 1/4 cup olive oil
• 1/4 cup finely chopped fresh parsley
• 1 1/2 Tbsp fresh lemon juice
• 1 tsp minced garlic

Equipment

• Grater
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler

Method

 

1. For the herby olive oil in a mixing bowl whisk together olive oil, parsley, lemon juice and garlic. Season lightly with salt to taste.
2. Preheat a gas grill over medium-high heat to about 425 degrees.
3. On one 18 by 13-inch baking sheet spread out red and orange bell peppers, corn, and red onions. Spray somewhat generously with cooking spray to coat each surface, season with salt and pepper.
4. Turn and coat opposite side of vegetables with cooking spray and season with salt and pepper.
5. On a second 18 by 13-inch baking sheet spread out zucchini, asparagus and mushrooms. Spray somewhat generously with cooking spray to coat each surface.
6. Turn and coat opposite side of vegetables with cooking spray and season with salt and pepper.
7. To the grill add the crisper vegetables first including bell peppers, corn, and red onions. Grill, covered, about 4 minutes per side.
8. Add the zucchini, asparagus, and mushrooms. Grill, covered, about 3 minutes per side until tender.
9. Transfer vegetables to a serving platter or return to baking sheet. Brush with the parsley oil mixture then sprinkle with the parmesan if using and serve.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze grilled vegetables for up to 2 months, but they may lose some texture upon thawing.
• Variations: Experiment with different vegetables like eggplant or cherry tomatoes.
• Serving Suggestions: Pair with grilled chicken or toss into salads for added flavor.
• Marination: Marinate vegetables for enhanced flavor before grilling.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.