Description
This grilled vegetable recipe features a delightful mix of zucchini, bell peppers, onions, and asparagus perfectly cooked until tender. Yielding approximately 4 servings, it’s an ideal accompaniment to any main dish and brightens up a summer meal.
Ingredients
Scale
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, cut into pieces
- 1 yellow bell pepper, cut into pieces
- 8 ounces mushrooms, halved
- 1 cup asparagus, trimmed
- 1 medium onion, cut into large chunks
- 1 ear corn, cut into rounds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, garlic, lemon juice, Italian seasoning, salt, and pepper.
- Marinate the Vegetables: Add the sliced vegetables to the bowl and toss well to coat. Allow them to marinate for at least 30 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to medium-high and lightly oil the grill grates to prevent sticking.
- Skewer the Vegetables: Thread the marinated veggies onto skewers or place them in a grilling basket for easy handling.
- Grill the Vegetables: Cook the skewers or grilling basket on the grill for about 10-12 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
- Serve: Remove from the grill and garnish with fresh parsley and lemon wedges. Enjoy as a side dish or incorporate into a salad!
- Prep Time: 40
- Cook Time: 12
- Category: Appetizer, Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Fat: 10
- Carbohydrates: 8
- Protein: 3