How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grill Basket "Stir-Fry" Vegetables ?

You need 7 ingredients. The key ingredients include: 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons, 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges, 8 ounces cremini mushrooms, cut in half, or quartered if large, 1 pound asparagus, trimmed and cut into 2-inch pieces, and more.

Is Grill Basket "Stir-Fry" Vegetables suitable as vegetarian?

Yes, Grill Basket "Stir-Fry" Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Grill Basket "Stir-Fry" Vegetables ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grill Basket "Stir-Fry" Vegetables Recipe

Name: Grill Basket "Stir-Fry" Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; 1 pound asparagus, trimmed and cut into 2-inch pieces; extra-virgin olive oil; salt and pepper; chopped herbs

Try this homemade Grill Basket "Stir-Fry" Vegetables recipe the whole family will love. Made with zucchini, fennel bulb, cremini mushrooms and extra-vir…

This Grill Basket "Stir-Fry" Vegetables relies on simple, everyday ingredients such as extra-virgin olive oil, salt and pepper and chopped herbs. It comes together quickly and makes 4 servings, at about 44 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons
1 fennel bulb, trimmed and cut into thin 1/2-inch wedges
8 ounces cremini mushrooms, cut in half, or quartered if large
1 pound asparagus, trimmed and cut into 2-inch pieces
extra-virgin olive oil
salt and pepper
chopped herbs

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
44 kcal
Category
Vegetarian

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