Description
A vibrant and healthy Grilled Vegetables recipe featuring a colorful mix of bell peppers, corn, red onions, zucchini, asparagus, and mushrooms, all perfectly charred on a gas grill and finished with a fresh parsley lemon garlic oil and optional parmesan cheese for extra flavor.
Ingredients
Vegetables
- 2 medium red bell peppers, cored, seeded and cut into 8 chunks each
- 1 medium orange bell pepper, cored, seeded and cut into 8 chunks
- 3 ears yellow corn, shucked and cut into 4 portions each
- 3 small red onions, peeled and quartered
- 2 medium zucchini, sliced lengthwise into 1/3-inch thick strips
- 1 lb. asparagus, medium thickness, tough ends trimmed
- 8 oz. button mushrooms
Seasoning & Dressing
- Olive oil or avocado oil cooking spray
- Salt and freshly ground black pepper, to taste
- 1/3 cup grated parmesan cheese (optional)
Herby Olive Oil Dressing
- 1/4 cup olive oil
- 1/4 cup finely chopped fresh parsley
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp minced garlic
Instructions
- Prepare the herby olive oil: In a mixing bowl, whisk together 1/4 cup olive oil, 1/4 cup finely chopped fresh parsley, 1 1/2 tablespoons fresh lemon juice, and 1 teaspoon minced garlic. Lightly season with salt to taste and set aside.
- Preheat the grill: Heat a gas grill over medium-high heat to approximately 425°F (218°C).
- Prepare bell peppers, corn, and onions: On one baking sheet (18 by 13 inches), spread out the red and orange bell peppers, corn portions, and quartered red onions. Spray generously with olive or avocado oil cooking spray on one side and season with salt and freshly ground black pepper.
- Season the other side: Turn the vegetables over, coat the opposite side with cooking spray, and season again with salt and pepper.
- Prepare zucchini, asparagus, and mushrooms: On a second baking sheet, spread out the zucchini strips, trimmed asparagus, and button mushrooms. Spray generously with cooking spray on one side.
- Season the opposite side: Turn these vegetables over, spray the other side with cooking spray, and season with salt and black pepper.
- Grill the crisper vegetables first: Place the bell peppers, corn, and red onions on the grill. Cover and cook for about 4 minutes per side until nicely charred and tender-crisp.
- Add the softer vegetables: Add the zucchini, asparagus, and mushrooms to the grill. Cover and grill for about 3 minutes per side until tender and cooked through.
- Finish and serve: Transfer all the grilled vegetables to a serving platter or the baking sheet. Brush them generously with the prepared herby olive oil. If desired, sprinkle 1/3 cup grated parmesan cheese over the vegetables and serve immediately.
Notes
- Using cooking spray instead of drizzling oil helps keep the vegetables light while ensuring even grilling.
- Adjust grilling times slightly depending on the thickness of your vegetables and grill heat.
- Parmesan cheese is optional but adds a lovely umami flavor to the grilled veggies.
- Leftover grilled vegetables can be refrigerated and served cold or reheated gently the next day.
- For a deeper smoky flavor, consider adding a wood chip box to your gas grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
