Ingredients
Vegetables
- 1 zucchini Cut off the ends and slice thickly lengthwise.
- 1 yellow squash Cut off the ends and slice thickly lengthwise.
- 1 red onion Keep the root intact. Cut in half and slice thickly.
- 8 ounces baby bella mushrooms Leave them whole.
- 1 bell pepper Cut the top off and slice into four pieces.
- 1/2 - 1 pound asparagus Trim the ends.
Marinade
- 1-2 tablespoons olive oil
- 1/4 cup olive oil For marinade.
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon dijon mustard
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1 teaspoon fresh basil (finely chopped) Or 1/2 teaspoon dried.
- 1/2 teaspoon fresh thyme (finely chopped) Or 1/4 teaspoon dried.
Method
Preparation
- Cut the ends off the zucchini and yellow squash, then slice them thickly lengthwise.
- Keep the root intact of the red onion, cut it in half, peel it, and then slice thickly through the root.
- Leave the baby bella mushrooms whole.
- Cut the top off the bell pepper and slice it into four pieces.
- Trim the ends of the asparagus.
Preheat the Grill
- Heat the grill to medium-high, around 350-400 degrees F.
Make the Marinade
- Combine all marinade ingredients in a small jar or bowl and shake or whisk until well mixed.
Grill the Vegetables
- Toss the cut vegetables with olive oil, salt, and pepper.
- Place them on the grill over direct heat (using a grill basket if desired) and grill about 3-5 minutes on each side, until crisp-tender and charred.
Marinate and Serve
- Move the grilled vegetables to a plate, drizzle with marinade, and let them sit for 5-10 minutes.
- If desired, garnish with fresh basil and thyme before serving.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 4g
Notes
These grilled vegetables can be served warm or at room temperature. They pair well with grilled meats, can be added to salads, or even served on a sandwich. Enjoy them as a side dish, or make them the star of your meal with a scoop of quinoa or pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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