Grilled Vegetables
These Grilled Vegetables are the perfect summer side dish, and they're so easy to make!
Servings: 6 to 8 people
Calories: 90kcal
Ingredients
- 1 bunch asparagus, tough ends removed
- 1 large bell pepper, cut into wide strips
- 1 large red onion, sliced
- 1 large zucchini, sliced on an angle
- 1 pint cherry tomatoes
- 2 tablespoons extra virgin olive oil
- salt
- pepper
Optional Marinade:
- ⅓ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped rosemary
- 1 teaspoon lemon zest
- 2 large cloves garlic, minced
Instructions
- Preheat grill to medium heat, about 350 to 450 degrees.
- If using marinade, whisk ingredients together (olive oil, lemon juice and zest, rosemary, and garlic). Season to taste with salt and pepper. Set aside.
- Brush both sides of vegetables with olive oil, then sprinkle lightly with salt and pepper. Skewer tomatoes or place in a grill basket. Place veggies on grill and close lid.
- Cook vegetables until brown grill marks appear, then flip. (If using a grill basket, shake occasionally, cooking until tomatoes are tender.)
- Continue cooking vegetables until there are grill marks on their other side and they are tender. (If veggies char before becoming tender, move them to a cooler part of the grill to finish cooking through.)
- Remove veggies from grill. Season to taste with additional salt, if needed. Drizzle with marinade, if using.
- Serve vegetables immediately or at room temperature. Enjoy!
Notes
Calories are an estimate and do not include marinade.
Nutrition
Calories: 90kcal
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