Grilling vegetables is a fantastic way to add flavor and texture to your dishes. Whether you’re looking for a healthy side dish or a main course for your vegetarian or vegan meal, grilled vegetables are a versatile and delicious option. In this recipe, we’ll show you how to grill a variety of vegetables to perfection, bringing out their natural sweetness and adding a delicious smoky flavor. Serve them as a side dish, toss them with pasta, or use them as a topping for sandwiches or salads. The options are endless!
Ingredients for Grilled Vegetables:
- 2 bell peppers (any color), seeded and sliced into strips
- 1 large zucchini, sliced lengthwise into 1/4-inch thick strips
- 1 large yellow squash, sliced lengthwise into 1/4-inch thick strips
- 1 eggplant, sliced into 1/4-inch thick rounds
- 1 red onion, sliced into 1/4-inch thick rounds
- 8-10 asparagus spears, tough ends trimmed
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh herbs (such as parsley or basil), chopped, for garnish (optional)
How to Make Grilled Vegetables:
- Preheat the grill: Preheat your grill to medium-high heat.
- Prepare the vegetables: In a large bowl, combine the bell peppers, zucchini, yellow squash, eggplant, red onion, and asparagus.
- Make the marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried thyme, dried oregano, salt, and pepper.
- Marinate the vegetables: Pour the marinade over the vegetables and toss until well coated.
- Grill the vegetables: Place the vegetables on the preheated grill. Cook for 4-5 minutes per side, or until they are tender and have grill marks. The cooking time will vary depending on the thickness of the vegetables.
- Serve: Remove the vegetables from the grill and transfer them to a serving platter. Garnish with chopped fresh herbs, if desired. Serve hot or at room temperature.
About the Main Ingredients:
- Bell peppers: Bell peppers add sweetness and color to the grilled vegetables. They are rich in vitamin C and antioxidants.
- Zucchini and yellow squash: These vegetables have a mild flavor and a tender texture when grilled. They are a good source of vitamins A and C, as well as dietary fiber.
- Eggplant: Grilled eggplant has a smoky flavor and a creamy texture. It is a good source of dietary fiber and antioxidants.
- Red onion: Red onion adds a sweet and tangy flavor to the grilled vegetables. It is also rich in antioxidants.
- Asparagus: Grilled asparagus has a slightly nutty flavor and a tender texture. It is a good source of vitamins A, C, and K, as well as folate and iron.
