Grilled Vegetables Recipe
fromfoodiecrush.comwww.foodiecrush.com/best-easy-grilled-vegetables
Veggies like zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brush of olive oil and sprinkling of salt and pepper, this cooking method is simple and lets the vegetables natural goodness shine through.
Ingredients
Instructions
Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.
Serve warm or at room temperature.
Nutrition
- Calories
- 162 kcal
- Carbohydrate Content
- 21 g
- Protein Content
- 6 g
- Fat Content
- 8 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 1760 mg
- Fiber Content
- 9 g
- Sugar Content
- 12 g
- Serving Size
- 1 serving
