Grilling season is in full swing, and I couldn’t be more excited to share this recipes—perfectly grilled veggies. My husband, a self-proclaimed grill master, always takes charge when it comes to firing up the grill.
Whether we’re hosting friends or enjoying a quiet evening together, these vibrant colors and smoky flavors never fail to impress, making them a hit every single time. Even my picky eaters can’t resist the layers of cheesy goodness and flavorful veggies.
Ingredients:
- 1 zucchini, sliced into 1/4 inch thick rounds
- 1 yellow squash, sliced into 1/4 inch thick rounds
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 1 red onion, cut into thick slices
- 8 oz mushrooms, halved
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (optional for garnish)
Instructions:
- Prepare the Vegetables:
- Wash and slice the zucchini and yellow squash into 1/4 inch thick rounds.
- Cut the bell peppers into large chunks, and the red onion into thick slices.
- Halve the mushrooms and trim the asparagus.
- Season the Vegetables:
- In a large bowl, combine the olive oil, minced garlic, dried oregano, dried basil, salt, and pepper.
- Add all the prepared vegetables to the bowl and toss to coat them evenly with the seasoning mixture.
- Preheat the Grill:
- Preheat your grill to medium-high heat.
- Grill the Vegetables:
- Place the seasoned vegetables directly on the grill grates or use a grill basket to prevent smaller pieces from falling through.
- Grill the vegetables for about 10-15 minutes, turning occasionally until they are tender and have nice grill marks. The cooking time may vary depending on the thickness of the vegetables and the heat of the grill.
- Serve:
- Remove the grilled vegetables from the grill and place them on a serving platter.
- Squeeze fresh lemon juice over the top of the vegetables.
- Garnish with chopped fresh parsley if desired.
- Enjoy:
- Serve the grilled veggies warm as a side dish or as a topping for salads, pasta, or sandwiches.
Tips:
- You can customize the vegetables according to your preference or what you have available.
- For added flavor, try marinating the vegetables for 30 minutes before grilling.
- Be sure not to overcrowd the grill, as this will prevent the vegetables from cooking evenly.
How long do vegetables take to grill?
Grilling times vary based on the vegetable and size:
- 4-6 minutes: tomatoes, spring onions, romaine, asparagus
- 7-8 minutes: summer squash, zucchini, eggplant, carrots, cauliflower
- 8-10 minutes: onions, peppers, artichokes, okra
- 10-14 minutes: portobello mushrooms, corn on the cob
Grill until tender-crisp with nice char marks. Flip occasionally for even cooking.
How do I prevent burning?
To prevent burning:
- Oil the grates well so veggies don’t stick
- Cut into evenly sized pieces
- Grill over high heat to get char marks, then move to indirect heat to finish cooking
- Brush with any sugary sauces or marinades towards the end to prevent burning
Grilling is a quick cooking method, so keep an eye on the veggies and flip frequently. A grill basket can also help prevent burning and falling through the grates
