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Grilled Vegetables

A colorful and flavorful dish featuring a variety of grilled vegetables, perfect for summer gatherings or as a light side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Grilled
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large bell pepper (any color), sliced Choose your preferred color for variation.
  • 1 medium zucchini, sliced into rounds
  • 1 medium eggplant, cut into thick slices
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil For tossing the vegetables.
  • to taste salt
  • to taste pepper
  • 1 tablespoon balsamic vinegar To drizzle towards the end of grilling.

Method
 

Preparation
  1. Preheat your grill to medium-high heat.
  2. Slice your bell pepper, zucchini, and eggplant, and trim the asparagus.
  3. In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper.
Grilling
  1. Place the veggies directly on the grill or use a grill basket.
  2. Grill for about 5-7 minutes on each side, or until tender with nice grill marks.
  3. In the last minute of cooking, drizzle with balsamic vinegar and toss gently to coat.
Serving
  1. Remove the veggies from the grill and serve immediately.
  2. Optionally, sprinkle fresh herbs on top for added flavor.

Notes

Substitute seasonal vegetables such as broccoli, cherry tomatoes, or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.