Description
Transform fresh, seasonal produce into a vibrant and flavorful summer side dish. This recipe features a tangy balsamic-lemon marinade that caramelizes on the grill, enhancing the natural sweetness of zucchini, squash, and peppers. With a smoky char and tender texture, these grilled vegetables are the perfect, healthy accompaniment to any grilled protein or grain bowl.
Ingredients
2 zucchini, sliced into rounds
2 yellow squash, sliced into rounds
2 red bell peppers, cut into chunks
1 red onion, cut into wedges
8oz cremini mushrooms
1 bunch asparagus, woody ends trimmed
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp dried oregano
Salt and black pepper to taste
1/4 tsp red pepper flakes
Fresh parsley for garnish
Feta or Parmesan cheese for topping
Instructions
Whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, oregano, salt, pepper, and red pepper flakes in a small bowl until fully emulsified.
Place all prepared vegetables in a large mixing bowl or heavy-duty resealable bag.
Pour the marinade over the vegetables and toss to coat thoroughly. Let marinate for at least 15-20 minutes.
Preheat your grill to medium-high heat.
Place the vegetables on the grill or in a grill basket, ensuring not to overcrowd.
Grill for 8-10 minutes, flipping occasionally, until vegetables are tender with nice char marks.
Remove from the grill, transfer to a serving platter, and garnish with fresh parsley and cheese before serving.
Notes
Use a grill basket to prevent mushrooms and smaller vegetables from falling through the grates. Make sure to cut all vegetables into uniform sizes to ensure even cooking times. Leftovers can be kept in the refrigerator for up to 3 days and work great in salads or wraps.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean-inspired