Grilled Vegetables
from kristineskitchenblog.comGrilled Vegetables are an easy and delicious side dish, perfect for serving with your favorite summer meals! See the post above for a list of the best vegetables to grill, plus more tips for making the best grilled veggies.
Servings: 4 servings
Calories: 191kcal
Ingredients
- 8 ounces cremini mushrooms stems removed
- 1 medium zucchini sliced lengthwise into ¼-inch thick slices
- 1 medium yellow squash sliced lengthwise into ¼-inch thick slices
- ½ pound fresh asparagus tough ends trimmed
- 1 red bell pepper stemmed, seeded and quartered
- 1 small red onion peeled and sliced into ½-inch thick slices
- 2 small or medium carrots halved lengthwise if on the larger side
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place the prepared vegetables on a large rimmed baking sheet. Brush with half of the olive oil and sprinkle evenly with salt and pepper. Flip vegetables over and brush with the remaining oil. Season the second side with salt and pepper.
- Heat an outdoor grill or grill pan to medium-high heat. Once hot, add the vegetables to the grill. Grill mushrooms, zucchini, yellow squash and asparagus for 5-7 minutes, flipping over halfway through. Grill bell pepper, onion and carrots 10-12 minutes, flipping them over halfway through. Keep the lid closed on an outdoor grill while grilling. Vegetables are done when they are tender.
- Serve vegetables warm as they are, with a squeeze of fresh lemon juice, or with a sauce such as chimichurri, tzatziki or balsamic glaze.
Nutrition
Calories: 191kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 33mg | Potassium: 825mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6652IU | Vitamin C: 62mg | Calcium: 58mg | Iron: 2mg
