Description
A simple yet flavorful grilled vegetables recipe that offers a perfect smoky and sweet char, suitable as a side, salad topper, or main dish.
Ingredients
Scale
- 600 g mixed bell peppers (about 3 cups)
- 400 g zucchini (about 2 medium; sliced on the bias)
- 400 g eggplant (1 medium; sliced)
- 200 g red onion (1 large; about 1 1/2 cups wedges)
- 300 g asparagus (about 1 bunch; woody ends trimmed)
- 200 g cherry tomatoes (about 1 cup)
- 45 ml extra-virgin olive oil (3 tbsp)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Optional: 15 ml balsamic vinegar or lemon juice (1 tbsp)
Instructions
- Preheat your grill to a temperature of about 230–260°C (450–500°F) for direct searing.
- Cut bell peppers into 2–3 cm wide strips, zucchini into 1 cm thick slices, and eggplant into 1–1.5 cm rounds.
- Oil and season the vegetables with olive oil, kosher salt, and pepper just before grilling.
- Sear sturdier vegetables (eggplant, bell peppers, onion wedges) directly over the hot zone for 3–4 minutes per side.
- Add zucchini and asparagus to the hot zone for 2–3 minutes per side until tender.
- Transfer vegetables to a platter and rest for 2–3 minutes off the heat.
- Finish with balsamic vinegar or lemon juice and drizzle with olive oil if desired.
Notes
For even cooking, ensure uniform cuts and avoid overcrowding the grill. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg