The Best Grilled Vegetables
Complete your backyard barbecue with a vegetable salad that soaks up all the flavors from the grill. It's our favorite medley of summer vegetables that's perfect for the grill.
Servings: 6 servings
Equipment
- 1 grill basket
Ingredients
- 2 medium zucchini sliced
- 2 medium red or green bell peppers cut into chunks
- 1 medium red onion cut into chunks
- 8 ounces white or cremini mushrooms quartered
- 1 pint cherry or grape tomatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Prepare your vegetables by slicing 2 medium zucchini into medallions, about 1/4-inch thick. Cut 2 medium red or green bell peppers into 1-inch chunks as well as 1 medium red onion into similar-sized pieces. Quarter 8 ounces white or cremini mushrooms, or for smaller mushrooms, simply slice them in half. The goal is to have bite-sized pieces of each vegetable. 1 pint cherry or grape tomatoes should remain whole.
- Preheat an outdoor grill to medium-high heat, about 400 degrees Fahrenheit.
- Combine all the vegetables in a mixing bowl and toss to coat with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper.
- Transfer your vegetables to a grill basket. Cook on the preheated grill over medium-high heat until the vegetables are tender and the tomatoes start to pop, about 12 to 15 minutes, stirring every 2 to 3 minutes. Season with additional salt and pepper to taste. Serve hot.
Video
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Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 406mg | Potassium: 573mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1760IU | Vitamin C: 82.5mg | Calcium: 26mg | Iron: 1.2mg
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