Grilled Vegetables
User Reviews
5
Grilled Vegetables
Description
The recipe starts with a marinade of olive oil, lemon juice, minced garlic, Italian dried herbs, salt, and pepper that coats mixed fresh vegetables cut into uniform pieces. Allowing them to marinate in the refrigerator for 20 minutes to 2 hours helps infuse flavor prior to grilling. Denser vegetables like baby carrots, which require longer cooking times, are grilled first to ensure even doneness.
Cooking on a medium-high grill or grill pan imparts a smoky, caramelized flavor with browned and tender vegetables. After grilling, a sprinkle of fresh chopped parsley adds freshness, while lemon wedges can be served alongside to add acidity and brighten the taste.
The varied texture ranges from slightly crisp to soft depending on the vegetable, making it a complementary side for many meals or a light, healthy snack.
Ingredients
- 2 pounds vegetable trimmed and halved or cut into 2 inch pieces. I used asparagus, mushrooms, red onion, red bell peppers, baby carrots and yellow squash, assorted
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning dried
- 1 1/2 teaspoons garlic minced
- 1/4 cup parsley chopped, leaves
- lemon optional, wedges for serving
Instructions
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
- Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
- Preheat a grill or grill pan to medium high heat.
- Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
- Cook the vegetables for 3-5 minutes per side or until browned and tender.
- Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.
Notes
- Cut vegetables into even sizes to ensure they cook uniformly on the grill.
- Start grilling denser vegetables like carrots first as they require more time to become tender.
- Use a grilling basket, skewers, or place vegetables directly on grill grates depending on preference and vegetable size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 392mg | 16% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 48mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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