Description
Grilled vegetables are the quintessential summer side dish, bursting with flavor and color. This easy recipe showcases a vibrant medley of zucchini, bell peppers, eggplant, and asparagus, all grilled to perfection and drizzled with a zesty balsamic glaze. Ideal for backyard BBQs or weeknight dinners, these veggies not only complement your main course but also shine on their own. Enjoy them warm or incorporate them into salads, sandwiches, and more! With minimal prep time and just 10 minutes on the grill, this dish is as nutritious as it is delicious.
Ingredients
Scale
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 1 small eggplant, sliced into rounds
- 1 bunch of asparagus, trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, combine sliced zucchini, yellow squash, bell peppers, eggplant, and asparagus.
- Drizzle olive oil over the vegetables and season with salt, black pepper, oregano. Toss until evenly coated.
- Grill vegetables directly for about 4-5 minutes on each side until tender with grill marks.
- Remove from grill and drizzle with balsamic vinegar before serving warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg