The Best Grilled Vegetables
User Reviews
5
The Best Grilled Vegetables
Description
The Best Grilled Vegetables recipe uses a selection of colorful vegetables prepared by cutting into pieces suitable for grilling. After seasoning with oil, salt, and pepper, the vegetables are cooked over hot coals until softened and marked with grill lines, which adds a subtle smoky flavor and enhances texture. The grilling process softens the natural crunch of the vegetables while imparting a slight caramelization.
For a grilled vegetable salad, the cooked vegetables are cut into bite-sized pieces and mixed with a tangy dressing made from lime juice and zest, olive oil, Dijon mustard, minced garlic, honey, and fresh tarragon. The dressing balances acidity and sweetness, complementing the smoky vegetables. Adding mozzarella balls adds a creamy contrast, rounding out the salad both in flavor and texture.
This dish can be served warm, at room temperature, or chilled, making it flexible across seasons and meal types. It works well as a side dish, a salad, or even incorporated into sandwiches or paninis for additional flavor layers.
Variations include substituting herbs like basil or cilantro for tarragon, adding other vegetables such as cherry tomatoes or yellow squash, and finishing with cheeses like Parmesan or goat cheese. Leftover grilled vegetables can be repurposed into grilled cheese sandwiches for an easy meal.
Ingredients
For the Grilled Vegetables
- 4 bell pepper
- 2 zucchini
- 1 red onion
- 2 corn fresh
- ½ pound asparagus
Dressing (if making Grilled Vegetable Salad)
- 2 lime we use both the juice and the zest in the dressing!, juice and zest used
- 1/3 cup olive oil extra virgin
- 1 teaspoon Dijon mustard
- 1 clove garlic minced finely
- 1 teaspoon honey
- 2 tablespoons tarragon minced finely, fresh
- salt
- black pepper
Optional
- 12 ounces mozzarella balls
Instructions
Prep the vegetables
- Remove the seeds from the bell peppers, cut the red onion into thick slices, and cut the zucchini lengthwise into 3-4 slices each. Remove the husks from the corn, and cut the woody ends off the asparagus.
- Place everything in a large bowl, drizzle with olive oil and season with salt and black pepper. Toss the bowl gently to coat.
Get the grill ready
- Light the coals, we use a chimney starter to accomplish this. Allow to heat.
Grill the vegetables
- Cook, turning often until you get softened grilled veggies with gorgeous grill marks.
- woman holding a white platter full of grilled vegetables
To make a Grilled Vegetable Salad
- Whisk together all dressing ingredients in a small bowl, set aside.
- Cut the cooked vegetables into bite-sized pieces, and shuck the corn. Add to a large salad bowl
- Toss with dressing and add mozzarella balls.
- Serve warm, chilled or at room temp.
- Devour.
Notes
- Parmesan, goat cheese, or blue cheese can be added to the grilled vegetable salad for different flavors.
- Fresh tarragon can be substituted with basil or cilantro, which hold up well in the dressing.
- If limes are not available, lemons can be used for both juice and zest in the dressing.
- Add cherry tomatoes near the end of grilling to introduce a juicy, moist element to the salad.
- Yellow squash is a good substitute or addition to zucchini for variety.
- Leftover grilled vegetables are excellent when added to a grilled cheese panini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 49mg | 2% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2236IU | 45% |
| Vitamin C | 89mg | 99% |
| Calcium | 179mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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