Grilled Vegetables Recipe
This grilled vegetables recipe features a colorful mix of portabello mushrooms, eggplant, zucchini, yellow squash, onion, asparagus, and red bell pepper seasoned simply with olive oil, kosher salt, and freshly ground black pepper before grilling. The vegetables are sliced to uniform thicknesses to ensure even cooking and are grilled until tender with slight charring. This creates a variety of textures from the tender and juicy eggplant and squash to the firmer asparagus and mushrooms. Serving these grilled vegetables warm or at room temperature makes them versatile for side dishes or additions to salads and sandwiches.
Ingredients
- 2 portabello mushrooms
- 1 eggplant
- 1 zucchini
- 1 yellow squash
- 1 onion
- 1 bunch asparagus thick
- 1 red bell pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper freshly ground
Instructions
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into ⅓" to ½" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
- Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.
- Serve warm or at room temperature.
Notes
- Cut vegetables uniformly about ⅓ to ½ inch thick to promote even cooking.
- Keep the grill lid closed while cooking to maintain heat and ensure tender, charred vegetables.
- Refer to grill time guidelines for other vegetables to adjust cooking duration accordingly.
- Serve vegetables warm or at room temperature depending on preference.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 162
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1760mg | 73% |
| Potassium | 1021mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 2005IU | 40% |
| Vitamin C | 65.9mg | 73% |
| Calcium | 65mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.