Grilled Vegetables Recipe

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers, seeded and quartered; 3 yellow squash (1 pound), cut into 1/2-inch-thick rounds; 3 zucchini (12 ounces), cut into 1/2-inch-thick rounds; 3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds; 12 cremini mushrooms or button mushrooms; 1 bunch of asparagus (about 1 pound), trimmed; 12 green onions, trimmed; 1/4 cup plus 2 tablespoons olive oil; 1 1/2 teaspoons salt, plus more to taste; 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 3 tablespoons balsamic vinegar; 1 garlic clove, minced; 1 teaspoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh basil; 1/2 teaspoon finely chopped fresh rosemary

Servings: persons

3 red bell peppers, seeded and quartered
3 yellow squash (1 pound), cut into 1/2-inch-thick rounds
3 zucchini (12 ounces), cut into 1/2-inch-thick rounds
3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds
12 cremini mushrooms or button mushrooms
1 bunch of asparagus (about 1 pound), trimmed
12 green onions, trimmed
1/4 cup plus 2 tablespoons olive oil
1 1/2 teaspoons salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
3 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
1/2 teaspoon finely chopped fresh rosemary

1
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame.
2
Brush the vegetables with 1/4 cup of the oil to coat lightly.
3
Sprinkle the vegetables with 1 teaspoon each of salt and pepper.
4
Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and green onions.
5
Arrange the vegetables on a platter.
6
In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil, and 1/2 teaspoon each of salt and pepper to blend.
7
Season with more salt and pepper to taste.
8
Drizzle the dressing over the vegetables, and serve warm or at room temperature.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 red bell peppers, seeded and quartered, 3 yellow squash (1 pound), cut into 1/2-inch-thick rounds, 3 zucchini (12 ounces), cut into 1/2-inch-thick rounds, 3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds, 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.

That's it — enjoy your meal!

Grilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions