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Grilled Vegetables Side 1

Grilled Vegetables Side

Easy grilled veggies bringing vibrant colors, smoky flavors, and health benefits to your summer BBQs. These simple yet flavorful grilled vegetables are the perfect healthy addition to any outdoor gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 15 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 105 kcal

Equipment

  • Grill or Grill Pan
  • Mixing Bowls

Ingredients
  

Vegetables

  • 2 medium zucchini sliced into ½-inch rounds
  • 2 bell peppers red and yellow for color variety, cut into 1-inch pieces
  • 1 large red onion cut into ½-inch wedges
  • 1 eggplant sliced into ½-inch rounds
  • 8 oz mushrooms halved if large

Marinade

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Wash all vegetables thoroughly under cold running water. Pat dry with paper towels. Cut vegetables into even-sized pieces to promote uniform cooking.
  • In a small bowl, whisk together olive oil, minced garlic, thyme leaves, balsamic vinegar, salt, pepper, and red pepper flakes if using.
  • Place all cut vegetables in a large bowl and pour the marinade over them. Gently toss until every piece is evenly coated. Allow vegetables to marinate for 15 minutes at room temperature, tossing occasionally.
  • Preheat your grill to medium-high heat (approximately 400-450°F). Clean the grates thoroughly and oil them lightly to prevent sticking.
  • Place vegetables on the grill in a single layer, avoiding overcrowding. Cook for 3-4 minutes per side, or until tender with visible grill marks.
  • Remove vegetables from the grill and transfer to a serving platter. For an extra flavor boost, drizzle with a touch more balsamic vinegar and sprinkle with fresh herbs just before serving.

Notes

For meal prep, you can grill vegetables up to 3 days in advance and reheat them in a 350°F oven for 10 minutes or enjoy them cold in salads. Avoid freezing as this significantly changes the texture, making them mushy when thawed.
For a keto-friendly option, focus on low-carb vegetables like bell peppers, zucchini, and mushrooms while avoiding higher-carb options like carrots.

Nutrition

Calories: 105kcalCarbohydrates: 12gProtein: 3gFat: 5gSodium: 145mgPotassium: 485mgFiber: 4gSugar: 7gVitamin C: 80mg
Keyword Grilled Vegetables, Summer BBQ, Easy Veggies, Healthy Side Dish
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