Grilled Vegetables with Italian Dressing
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
301 kcal
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Course
Appetizer
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Cuisine
Italian-American Fussion
Grilled Vegetables with Italian Dressing
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Grilled Vegetables are a beautiful addition to your next cookout or gathering. They can be grilled several hours in advance of serving. This dish is healthy, vibrant, beautiful, and absolutely delicious. A guaranteed to hit of the cookout!
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Ingredients
For the Italian Dressing
- ¼ cup Italian parsley fresh, chopped
- 2 cloves garlic minced
- ½ cup extra-virgin olive oil
- 2 tablespoon balsamic vinegar
- ¼ cup Parmesan Cheese grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
For the Veggies
- 1 bunch asparagus white ends trimmed off
- 1 yellow squash trimmed and thickly sliced, length-wise
- 1 zucchini trimmed and thickly sliced, length-wise
- 2 ears corn each cut into three pieces
- 1 large red onion thickly sliced
- 1 red bell pepper
- ¼ cup extra-virgin olive oil
- sea salt for garnish, coarse
Instructions
Put Together the Dressing
- Place all of the dressing ingredients into a medium-sized bowl and whisk together. Set aside. If making in advance, transfer to a jar with a lid and keep in the fridge until ready to use.
Grill and Plate the Veggies
- Heat your grill to medium-high heat.
- Liberally brush the oil all over all of the vegetables.
- Place all of the veggies on the grill over direct heat. Grill, turning occasionally, until beginning to char in places. Remove as they are ready onto a large cutting board or platter.
- Place the bell peppers in a bowl and cover with plastic wrap. Let rest for at least 10 minutes or until cool enough to handle. Remove the peppers and use your fingers to pull the skins from the peppers. Use a knife to remove the stem and the pod of seeds inside the pepper. Cut into strips (½" to 1" wide). Use a paper towel to brush away any lingering seeds.
- Arrange the grilled vegetables on a platter. Drizzle some of the dressing over the top and garnish with the coarse sea salt. Place the rest of the dressing in a small bowl (with a spoon) and serve with the vegetables.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- Though the veggies are delicious when served while they are still warm, they are equally as yummy when served at room temperature. Don't drizzle on the dressing until right before serving. Just drizzle a little over the top and let guests add more if desired.
- The dressing can be made up to 3 days in advance. Keep it in the fridge in a jar with a lid.
Nutrition Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
3mg
(1%)
Sodium
270mg
(11%)
Potassium
422mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1.564IU
(0%)
Vitamin C
46mg
(51%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 3mg | 1% |
| Sodium | 270mg | 11% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1.564IU | 0% |
| Vitamin C | 46mg | 51% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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