Grilled Vegetables Medley
A vibrant and delicious medley of grilled seasonal vegetables, perfect as a side dish or main course.
Servings: 4 servings
Calories: 150kcal
Equipment
- Grill
- Mixing Bowl
Ingredients
Vegetables
- 2 medium Zucchinis Choose firm, glossy zucchinis with vibrant skin.
- 2 pieces Bell Peppers Red, yellow, or orange for sweetness and crunch.
- 1 large Red Onion Opt for one that feels heavy for its size.
- 1 medium Eggplant Choose a firm eggplant with shiny skin.
- 1 cup Cherry Tomatoes Select plump tomatoes free of wrinkles.
- 1 cup Asparagus Spears Look for bright green spears with firm tips.
- 3 tablespoons Olive Oil High-quality extra virgin olive oil is ideal.
- 2 teaspoons Garlic Powder Provides subtle garlic flavor.
- 1 teaspoon Dried Oregano Adds an aromatic herbaceous note.
- to taste Salt Use coarse sea salt for best results.
- to taste Pepper Freshly cracked black pepper recommended.
- optional Fresh Herbs Chopped parsley or basil for garnish.
Instructions
- Preparation: Wash all vegetables thoroughly. Cut zucchinis into half-moon slices, bell peppers into quarters, onion into thick rings, eggplant into 1-inch cubes, and trim asparagus ends.
- Marinate the Vegetables: In a large mixing bowl, combine chopped vegetables. Drizzle with olive oil, add garlic powder, oregano, salt, and pepper. Toss to coat and marinate for 15-30 minutes.
- Preheat the Grill: Preheat your grill to medium-high heat.
- Grilling: Place marinated vegetables on the grill. Grill for about 10-15 minutes, turning occasionally until tender and charred.
- Check for Doneness: Ensure vegetables are tender and slightly charred. Remove from grill once done.
- Remove and Serve: Transfer grilled vegetables to a serving platter. Garnish with fresh herbs if desired.
- Enjoy: Serve warm as a side dish or incorporate into other recipes.
Notes
Feel free to customize the vegetables based on seasonal availability and personal preference.