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Easy Grilled Vegetables Recipe

Calories
Author Eva Fry

Ingredients

  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 1 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 1 eggplant thinly sliced
  • 1 red onion thinly sliced
  • 1 lb. of asparagus ends trimmed
  • 1 - 2 tablespoons extra virgin olive oil
  • 1 - 2 tablespoons of your favorite spice blend like Kinders Blend, or McCormick Grill Mates Montreal Spice Blend
  • 1 teaspoon dried oregano

Instructions

  • Preheat the grill to high heat.
  • Slice the peppers into large pieces rather than strips so they do not fall through the grates.   If you want slices - use foil or a grill basket to grill the veggies.
  • Slice the onion into 1/2 inch round pieces.
  • Use a mandoline to slice the zucchini and yellow squash, or slice thin with a sharp knife lengthwise.
  • Drizzle or brush the vegetables with olive oil and season with your choice of seasoning blend on both sides.
  • Place the vegetables on the grill and reduce the heat to medium-high.  The high heat will help with the initial char and grill marks, but you don't want to cook them on high heat for too long as they will burn.
  • Grill the vegetables for 5 minutes on one side, then flip and cook for an additional 5 minutes on the other side.  Flip again and cook for another 5 minutes.  Grilled vegetables take about 15 minutes to cook to achieve proper texture and maximum flavor.
  • If using foil or a grill basket, flip the vegetables with a long grill spatula 2 - 3 times over a 15-minute interval to allow proper caramelization on each side.

Notes

Seasoning Blend Alternative: If you want to prepare your own seasoning blend, I would recommend 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano).  Mix together then sprinkle onto the veggies before grilling. 
Serving Suggestions:
Plate and enjoy the vegetables with your favorite dipping sauce or dressing.   I serve mine with a homemade tzatziki sauce, pesto, homemade roasted red pepper hummus or a caramelized onion dip in toasted pita bread.   
I've also served grilled veggies with pesto on a toasted ciabatta bread as a sandwich.