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Grilled Vegetables

This simple Grilled Vegetables recipe is so easy and flavorful. Brushed with garlic, salt, and pepper, these veggies are charred to perfection.
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 6
Calories 122kcal
Author Dina

Equipment

  • 1 Grill

Ingredients

  • 2 Zucchini
  • 1 bunch asparagus
  • 2 Yellow squash
  • 1 Red onion
  • 2 Red bell pepper
  • 16 oz Mushrooms
  • 4 Tbsp olive oil
  • 3 garlic cloves grated
  • 1 Tbsp kosher salt
  • 1 1/2 tsp black pepper
US Customary - Metric

Instructions

  • In a bowl combine the olive oil, grated garlic, kosher salt, and pepper with a whisk
  • Slice the vegetables and arrange them on a baking sheet. I sliced the zucchini, squash, and peppers in halves. The onions was sliced into steaks and mushrooms were kept whole. Tip: careful not to move the onion around too much since you want to keep the slices together for easier grilling. Now Then season the top and bottom of the sliced vegetables with the seasoned oil.
  • Fire up the grill to medium heat (350°F-450° F).
  • Place the vegetables on the grill grates, close the lid and cook until tender and lightly charred. The onion, pepper, and mushroom will cook for about 8-10 minutes. The zucchini yellow squash, and asparagus will only cook for 5-6 minutes. Serve warm and enjoy!
    Steps to make Grilled Vegetables: whisk the oil, garlic, salt, and pepper together, then brush it on the zucchini, yellow squash, mushrooms, asparagus, red pepper, and red onion, and grill everything.

Nutrition

Calories: 122kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1176mg | Potassium: 711mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1527IU | Vitamin C: 77mg | Calcium: 36mg | Iron: 1mg