Fire Roasted Veggies

Transform your mealtime with Fire Roasted Veggies, a vibrant medley of fresh zucchini, bell peppers, red onion, cherry tomatoes, and asparagus, kissed by the smoky heat of an open fire or grill. This simple yet flavorful recipe takes just 15 minutes to prep and delivers perfectly charred vegetables seasoned with a mouthwatering blend of garlic powder, smoked paprika, and oregano. Whether served as a colorful side dish or the star of a plant-based meal, these fire-roasted veggies are a healthy and delicious way to enjoy summer's bounty. Garnish with fresh parsley for a pop of freshness and serve hot for an unforgettable smoky flavor in every bite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 1.5 cups cherry tomatoes
• 1 bunch asparagus spears
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your grill or prepare an open fire to medium-high heat.

Step 2

Wash and dry all vegetables thoroughly.

Step 3

Slice the zucchini into thick rounds, about 1/2 inch thick.

Step 4

Cut the red and yellow bell peppers into large strips, discarding the stem, seeds, and ribs.

Step 5

Cut the red onion into large wedges, keeping them intact as much as possible for easy grilling.

Step 6

Leave the cherry tomatoes whole, but trim and discard any stems.

Step 7

Trim the tough, woody ends of the asparagus spears (about 1 inch).

Step 8

In a large mixing bowl, combine all the vegetables.

Step 9

Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss until all the vegetables are evenly coated.

Step 10

For grilling: Arrange the vegetables in a single layer on a grill basket or directly on the grill grates. Grill for 15-20 minutes, turning occasionally, until the vegetables are tender and charred in spots.

Step 11

For open fire: Thread the vegetables onto metal skewers or arrange on long-handled grill baskets. Place them over the fire, turning frequently until charred and tender, about 15-20 minutes.

Step 12

Once cooked, transfer the fire-roasted veggies to a serving platter.

Step 13

Optional: Sprinkle with freshly chopped parsley for garnish before serving.

Step 14

Serve immediately as a side or main dish and enjoy the smoky, fire-infused flavors.

Nutrition Facts

Serving size	1766.3 grams (1766.3g)

Amount per serving	% Daily Value*
Calories	868

Total Fat 45.70g	59%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 4.30g
Cholesterol 0mg	0%
Sodium 4948mg	215%
Total Carbohydrate 103.80g	38%
Dietary Fiber 28.10g	100%
Total Sugars 55.00g
Protein 23.50g	47%

Vitamin D 0IU	0%
Calcium 276mg	21%
Iron 14mg	78%
Potassium 3657mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 10.2%

Carbs: 45.1%