Description
Experience the magic of summer with outdoor grilled veggies that burst with flavor and vibrant colors. This easy recipe transforms fresh vegetables into caramelized delights, perfect for any gathering. Picture a grill filled with sweet bell peppers, tender zucchini, and savory mushrooms, all enhanced by smoky goodness. Whether enjoyed as a side dish or a healthy snack, these grilled veggies are sure to impress your guests and elevate your outdoor dining experience.
Ingredients
Scale
- 2 medium zucchinis, sliced into ½-inch rounds
- 2 bell peppers (one red, one yellow), cut into strips
- 1 large red onion, cut into wedges
- 1 cup portobello or cremini mushrooms, halved
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh basil or thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (400°F/200°C).
- Wash and slice the vegetables as directed.
- In a large bowl, drizzle olive oil over the veggies and toss lightly until coated.
- Season with salt, pepper, and fresh herbs; toss again.
- Place seasoned veggies on the grill; cook for 5-7 minutes per side until tender and charred.
- Remove from the grill, let cool slightly, then serve as a side dish or in salads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For a twist, experiment with flavored olive oils or add spices for an extra kick. Ensure vegetables are dry before grilling to prevent sogginess.