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Grilled Vegetables Recipe

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This Grilled Vegetables Recipe offers a delicious and healthy way to enjoy a variety of fresh summer vegetables. Featuring portabello mushrooms, eggplant, zucchini, yellow squash, onion, asparagus, and red bell pepper, all lightly seasoned and grilled to tender perfection with charred edges, it’s a perfect side dish or a flavorful vegetarian main option for any meal.

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 Grill: Prepare the grill by cleaning the grates, then preheat it to medium heat, aiming for a temperature between 350°F and 450°F to ensure optimal grilling conditions.
  2. Prepare Vegetables: Trim the ends of the eggplant, zucchini, yellow squash, and onion. Slice them into 1/3" to 1/2" thick slices. Remove seeds from the red bell pepper and cut it into quarters. Also, trim the ends of the asparagus.
  3. Season Vegetables: Drizzle all the prepared vegetables with extra virgin olive oil. Evenly sprinkle kosher salt and freshly ground black pepper over the vegetables, ensuring each piece is seasoned well for balanced flavor.
  4. Grill Vegetables: Place the vegetables on the grill, closing the lid to maintain heat. Grill until tender and lightly charred all over. The bell peppers, onion, and mushrooms will take about 8 to 10 minutes, while yellow squash, zucchini, eggplant, and asparagus require about 5 to 7 minutes.
  5. Serve: Remove vegetables from the grill and serve them warm or at room temperature as a delightful side dish or light main.

Notes

  • Adjust grilling times based on thickness of vegetable slices and grill temperature.
  • For additional flavor, consider adding minced garlic or herbs like thyme or rosemary before grilling.
  • If you prefer softer vegetables, grill a little longer, but watch carefully to avoid burning.
  • Leftover grilled vegetables can be refrigerated and used in salads, sandwiches, or pasta dishes.

Find it online: https://simpleplatter.com/grilled-vegetables-recipe-2/