Roasted Vegetables on the Grill

Brighten up your summer cookout with this irresistible recipe for Roasted Vegetables on the Grill, a medley of vibrant, garden-fresh zucchini, yellow squash, red bell peppers, mushrooms, and red onion kissed by the flame for an irresistible smoky flavor. Tossed in a zesty marinade of olive oil, balsamic vinegar, garlic powder, and dried oregano, each vegetable is infused with savory and tangy notes before being perfectly charred to tender perfection on the grill. Ready in just 35 minutes, this easy-to-make side dish is not only packed with color and nutrients but also completely customizable—add fresh parsley for a finishing touch or experiment with your favorite veggies. Whether you're hosting a backyard BBQ or looking for a healthy side to pair with grilled meats or tofu, these grilled vegetables are sure to steal the show!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 large red bell pepper
• 2 medium yellow squash
• 1 large red onion
• 2 cups mushrooms
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley (optional for garnish)

Directions

Step 1

Preheat your grill to medium-high heat (about 375-400°F). If using a charcoal grill, prepare a two-zone fire, ensuring one side is hotter for searing.

Step 2

Wash all vegetables thoroughly. Pat them dry with a clean towel.

Step 3

Slice the zucchini and yellow squash into 1/4-inch thick rounds. Cut the red bell peppers and red onion into bite-sized chunks, and trim the stems from the mushrooms if needed.

Step 4

In a large mixing bowl, combine olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper. Whisk the mixture until well blended.

Step 5

Add the prepared vegetables to the bowl. Toss them gently until all the vegetables are evenly coated with the seasoning mixture.

Step 6

Place the vegetables in a grill basket or thread them onto skewers for easier handling. Ensure the pieces are spaced evenly to allow for even cooking.

Step 7

Place the vegetables on the preheated grill over direct heat. Grill for 8-10 minutes, turning occasionally until they are tender and slightly charred on the edges.

Step 8

For an added smoky flavor, move the vegetables to indirect heat for an additional 5 minutes with the lid closed.

Step 9

Once cooked to your desired level, remove the vegetables from the grill and transfer them to a serving platter.

Step 10

Garnish with freshly chopped parsley and serve warm. Enjoy your smoky, flavorful grilled vegetables!

Nutrition Facts

Serving size	1632 grams (1632.0g)

Amount per serving	% Daily Value*
Calories	998

Total Fat 58.50g	75%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 9.90g
Cholesterol 0mg	0%
Sodium 6593mg	287%
Total Carbohydrate 98.70g	36%
Dietary Fiber 20.70g	74%
Total Sugars 65.90g
Protein 24.70g	49%

Vitamin D 0IU	0%
Calcium 247mg	19%
Iron 7mg	38%
Potassium 4117mg	88%

*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: 51.6%

Protein: 9.7%

Carbs: 38.7%