Grilled Vegetables

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, sliced; 2 yellow squash, sliced; 1 red pepper, cut into cubes; 1 lb mushroom, halved; 1 onion, halved and sliced; 2 cups broccoli florets; 2 cups cauliflower florets; lightly sprinkle with olive oil; 3 tablespoons fresh lemon juice; 8 garlic cloves; 1 tablespoon chopped fresh basil; 1/4 cup chopped parsley; 1/2 teaspoon oregano; salt, pepper

Eats Now Editorial Team · 431 kcal · Vegetarian

Jump to Recipe

Grilled Vegetables – a delicious recipe with zucchini, yellow squash, red pepper, mushroom, onion, broccoli florets. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 zucchini, sliced
2 yellow squash, sliced
1 red pepper, cut into cubes
1 lb mushroom, halved
1 onion, halved and sliced
2 cups broccoli florets
2 cups cauliflower florets
lightly sprinkle with olive oil
3 tablespoons fresh lemon juice
8 garlic cloves
1 tablespoon chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon oregano
salt, pepper

1
layer 2 large sheets of heavy duty tin foil.
2
add vegetables.
3
combine dressing ingredients, drizzle over vegetables.
4
fold sides of tin foil, seal tightly.
5
grill covered over medium heat for 30 minutes, turning packet once.
6
cut foil and serve.

431

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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

You need 14 ingredients. The key ingredients include: 2 zucchini, sliced, 2 yellow squash, sliced, 1 red pepper, cut into cubes, 1 lb mushroom, halved, and more.

Yes, Grilled Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

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

Quick Info

Servings
4 servings
Calories
431 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Mini Spinach Calzones
Hot Artichoke Spinach Dip
Butternut Squash Casserole Recipe
Mushroom Risotto

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy