Grilled Veggies
- Yield 8
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Grilled Veggies is a sides recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 bell peppers (1 red, 1 orange), cored and cut into large strips
- 1 large red onion, cut into thick wedges
- 1 medium zucchini, sliced into ½-inch rounds or long planks
- 1 medium yellow squash, sliced into ½-inch rounds or long planks
- 1 pound baby bella mushrooms, halved if large
- 1 bunch asparagus, woody ends trimmed off
- 5 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1½ teaspoons fine sea salt
- ¾ teaspoon freshly cracked black pepper
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder
Method
Prepare all of the vegetables as directed and add them to a large mixing bowl.
Make the marinade. In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, garlic, salt, pepper, smoked paprika, and onion powder until well combined.
Turn to coat. Tip the marinade over the vegetables and toss gently until everything is evenly coated. Take your hands if needed to really get into all the nooks and crannies.) Let the vegetables marinate for 10–15 minutes while you Heat the grill.
Warm a grill or grill pan to medium-a hot burner.
Grill the vegetables. Lay out the vegetables in a single layer on the grill (working in batches if needed). Grill for 8–12 minutes, turning occasionally, until tender and lightly charred. Lift smaller or quicker-cooking vegetables (like asparagus) as they finish.
Plate Move to a serving platter and serve warm, optionally finishing with a squeeze of lemon juice, a sprinkle of fresh herbs, or grated Parmesan.
