Grilled Vegetables
User Reviews
5
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Prep Time
9 mins
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Cook Time
16 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Grilled Vegetables
Description
Grilled Vegetables combines yellow squash, zucchini, cremini mushrooms, red onion, red and green bell peppers, and fresh corn rounds prepared on metal skewers. The vegetables are coated with olive oil, seasoned with salt and freshly ground black pepper, then grilled over medium-high heat until tender and lightly charred on all sides. This approach preserves their individual textures while adding subtle smoky notes from the grill.
The dish offers a variety of tender yet slightly firm textures from the assortment of vegetables, with a balancing touch of richness from the olive oil and seasoning. Serving these grilled vegetables alongside sauces such as tzatziki, pesto, or Greek dressing introduces refreshing or herbaceous contrasts that complement the smoky grilled flavors.
Grilled Vegetables can be served as a side to grilled meats or as a vegetarian main dish paired with bread or grains. Their colorful presentation and variety make them suitable for casual meals or outdoor gatherings.
Ingredients
- cooking spray for the grill
- 1 yellow squash cut into rounds
- 1 zucchini cut into rounds
- 8 ounces cremini mushrooms stemmed
- 1 red onion cut into 1-inch pieces, small
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 ear corn cut into 1-inch rounds, fresh
- extra virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Sauce and dressing options
- tzatziki
- pesto
- Greek dressing
Instructions
- Heat a grill to medium-high and spray with nonstick cooking spray.
- Thread the vegetables onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side, or until the vegetables are tender and lightly charred.
- Remove from the grill, season to taste, and serve with desired sauce or dressing.