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Grilled Vegetables

A colorful array of nutritious vegetables are grilled over hot flames until slightly charred and perfectly tender, then they're finished with a simple herby olive oil to add a final layer of fresh flavor. They make the perfect summer side dish!

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8
Course: Side Dish
Cuisine: American

Ingredients

  • 2 medium red bell peppers, cored and seeded and cut into 8 equal chunks
  • 1 medium orange bell pepper, cored, seeded and cut into 8 equal chunks
  • 3 ears yellow corn, shucked, cut into 4 portions each
  • 3 small red onions, peeled, then cut into quarters from root to tip
  • 2 medium zucchini, sliced lengthwise into 1/3-inch thick strips
  • 1 lb. asparagus (medium thickness), tough ends trimmed and discarded
  • 8 oz. button mushrooms
  • olive oil or avocado oil cooking spray
  • Salt and freshly ground black pepper
  • 1/3 cup grated Parmesan Cheese (optional)
Herby olive oil
  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp minced garlic

Instructions

    Cup of Yum
  1. For the herby olive oil in a mixing bowl whisk together olive oil, parsley, lemon juice and garlic. Season lightly with salt to taste.
  2. Preheat a gas grill over medium-high heat to about 425 degrees.
  3. On one 18 by 13-inch baking sheet spread out red and orange bell peppers, corn, and red onions. Spray somewhat generously with cooking spray to coat each surface, season with salt and pepper.
  4. Turn and coat opposite side of vegetables with cooking spray and season with salt and pepper.
  5. On a second 18 by 13-inch baking sheet spread out zucchini, asparagus and mushrooms. Spray somewhat generously with cooking spray to coat each surface.
  6. Turn and coat opposite side of vegetables with cooking spray and season with salt and pepper.
  7. To the grill add the crisper vegetables first including the bell peppers, corn and red onions. Grill, covered, about 4 minutes per side.
  8. Add the zucchini, asparagus, and mushrooms. Grill, covered, about 3 minutes per side until tender.
  9. Transfer vegetables to a serving platter or return to baking sheet. Brush with the parsley oil mixture then sprinkle with the parmesan if using and serve.