Description
A simple and healthy recipe for grilled vegetables, perfect as a side dish or light main course. This dish features a colorful assortment of seasonal vegetables, lightly seasoned and grilled to perfection.
Ingredients
Units
Scale
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 8 oz mushrooms, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 tablespoon balsamic vinegar (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the grill to medium-high heat.
- Place all the vegetables in a large bowl.
- Drizzle with olive oil and season with salt, pepper, and garlic powder if using. Toss to coat evenly.
- Arrange the vegetables in a single layer on the grill or in a grill basket.
- Grill for 10–15 minutes, turning occasionally, until vegetables are tender and slightly charred.
- Remove from the grill and drizzle with balsamic vinegar if desired.
- Garnish with fresh herbs and serve warm.
Notes
- Use any mix of seasonal vegetables available.
- A grill basket can help prevent smaller pieces from falling through the grates.
- Leftover grilled veggies are great in wraps, sandwiches, or salads.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
