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Grilled Vegetable Medley Recipe

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4 from 9 reviews

This vibrant Grilled Vegetables recipe offers a delightful medley of fresh portabello mushrooms, eggplant, zucchini, yellow squash, onion, asparagus, and red bell pepper, all lightly seasoned and perfectly charred on the grill. It's a simple, healthy side dish that's ideal for any barbecue or casual dinner, providing smoky flavors and tender textures in just 30 minutes.

Ingredients

Vegetables

  • 2 portabello mushrooms
  • 1 eggplant
  • 1 zucchini
  • 1 yellow squash
  • 1 onion
  • 1 bunch thick asparagus
  • 1 red bell pepper

Seasoning

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Instructions

  1. Preheat the Grill: Clean the grill grates thoroughly and preheat the grill to medium heat, aiming for temperatures between 350°F and 450°F to ensure even cooking and proper charring.
  2. Prepare the Vegetables: Trim the ends off the eggplant, zucchini, yellow squash, and onion. Slice these into 1/3 to 1/2 inch thick pieces. Seed the red bell pepper and cut it into quarters. Also, trim the ends of the asparagus to remove any tough or woody bits.
  3. Season the Vegetables: Drizzle all the prepared vegetables with the extra virgin olive oil. Then evenly sprinkle the kosher salt and freshly ground black pepper over them, ensuring each piece is lightly seasoned.
  4. Grill the Vegetables: Place the vegetables on the preheated grill and close the lid. Grill until tender and lightly charred all over. This will take about 8 to 10 minutes for the bell peppers, onion, and mushrooms, and 5 to 7 minutes for the yellow squash, zucchini, eggplant, and asparagus. Turn occasionally to ensure even grilling.
  5. Serve: Remove the vegetables from the grill and serve warm or at room temperature as a delicious, smoky side dish or light main course.

Notes

  • For even cooking, try to cut all vegetables into similar-sized pieces where appropriate.
  • You can add a splash of balsamic vinegar or fresh herbs like thyme or rosemary before grilling for additional flavor.
  • If you don’t have a grill, a grill pan or broiler can be used as alternatives.
  • Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://simpleplatter.com/grilled-vegetable-medley-recipe/