Grilled vegetables are a simple yet delicious side dish that complements a wide variety of main courses. Grilling brings out the natural sweetness and smoky flavor of the vegetables while maintaining their vibrant colors and textures. Whether you’re cooking up a barbecue feast or a light vegetarian meal, this recipe is versatile and can be adapted to include your favorite seasonal vegetables. With just a touch of olive oil, fresh herbs, and a squeeze of lemon, these grilled veggies are healthy, flavorful, and easy to prepare.
Ingredients:
- 1 red bell pepper, cut into large strips
- 1 yellow bell pepper, cut into large strips
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red onion, cut into wedges
- 1 bunch of asparagus, trimmed
- 1 eggplant, cut into thick slices
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or Italian seasoning
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh basil or parsley for garnish
Instructions:
- Preheat the grill to medium-high heat.
- In a large bowl, toss all the vegetables together with olive oil, minced garlic, oregano (or Italian seasoning), salt, and pepper until well-coated.
- Grill the vegetables: Place the vegetables directly on the grill or use a grill basket. Cook for about 4-5 minutes per side, turning occasionally until the vegetables are tender and have nice grill marks.
- Remove from the grill and transfer the vegetables to a serving platter.
- Drizzle with fresh lemon juice and garnish with chopped fresh basil or parsley.
- Serve warm or at room temperature.
Enjoy these vibrant and smoky grilled vegetables alongside your favorite protein, or pile them onto a salad or sandwich for a hearty, healthy meal!
