Easy Grilled Vegetables – a delicious recipe with green bell peppers, yellow squash, zucchini, mushrooms, balsamic vinaigrette, lemon pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut bell peppers in half, and remove seeds. Slice squash and zucchini into 1/4-inch-thick rounds. Place peppers, squash, zucchini, and mushrooms in a large shallow dish or large zip-top plastic bag.
2
Whisk together vinaigrette, lemon pepper, and salt until blended. Pour over vegetables. Cover and chill at least 30 minutes. Remove vegetables from marinade, reserving marinade.
3
Grill vegetables, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0), basting with reserved marinade. Grill peppers 7 minutes on each side or until tender; grill squash and zucchini 3 minutes on each side or until tender. Grill mushrooms 5 minutes or until tender. Grill tomatoes in a grill wok or metal basket 2 to 3 minutes or until skins begin to split.
134
kcal
Calories
24
g
Carbs
12
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 green bell peppers, 2 yellow squash, 2 zucchini, 10 large fresh mushrooms, and more.
Yes, Easy Grilled Vegetables falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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