Winter Grilled Vegetables – a delicious recipe with zucchini, green onions, Italian parsley, olive oil, salt, spice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Cut of the ends of the Asparagus, then cut in half, place in the bowl.
2
2. Quarter or flatly slice the zucchini and summer squash, add to bowl.
3
3. Remove the ends of the green onions, then decide how much of the darker green leafy part you want. The green end cooks very fast, but adds nice flavor. I tend to cut a couple of inches above the white onion bulb. Then half the onion for a flat edge to grill.
4
4. Once all the items are in the bowl (should take about 5 minutes), the grill pan should be nice and hot. Ready for the mix.
5
5. Add Olive Oil to the veggies in the bowl, a pinch of cooking salt, and the Tea Spice or Italian Seasoning.
6
6. Mix until all vegetables are covered, then dump them in the pan.
19
kcal
Calories
4
g
Carbs
1
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 9 ingredients. The key ingredients include: 1 zucchini, 1 yellow summer squash, 1 bunch asparagus or 10, 1 bunch green onions, and more.
Yes, Winter 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.
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