Description
Grilled vegetables with a smoky, charred exterior and tender, juicy inside, making a perfect and healthy side dish for any meal.
Ingredients
- 2 zucchinis, sliced into rounds
1 bell pepper, cut into strips
1 red onion, cut into wedges
1 cup cherry tomatoes
8 oz mushrooms, cleaned and halved (optional)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh herbs (like parsley or basil) for garnish (optional)
Instructions
Preheat your grill to medium-high heat.
- Wash and prepare the vegetables by slicing the zucchini, bell pepper, onion, and halving the mushrooms. If using cherry tomatoes, leave them whole.
- In a large bowl, toss the vegetables with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated.
- Arrange the vegetables on the grill in a single layer, making sure they don’t overlap. If you have a grill basket, this will make turning the veggies easier.
- Grill the vegetables for about 3-5 minutes per side, or until they are tender and have nice grill marks. Keep an eye on them, as cooking times may vary based on the type and thickness of the vegetable.
- Once cooked, remove the vegetables from the grill and transfer them to a platter.
- Garnish with fresh herbs if desired, and serve immediately.
Notes
- Feel free to add other vegetables to the mix, such as eggplant, asparagus, or corn on the cob.
- For extra flavor, drizzle the grilled veggies with balsamic glaze or a squeeze of lemon juice just before serving.
- Add grated Parmesan cheese or feta cheese over the veggies for a creamy finish.
- For a spicy kick, toss the vegetables with chili powder or red pepper flakes before grilling.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Side Dish
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
