Grilled Vegetables

These grilled vegetables are an assortment of colorful veggies bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. An easy dish that’s quick to make and always gets rave reviews! Grilled veggies pair well with almost any protein such as beef, fish or chicken.

Course Side

Cuisine American

Prep Time 10

Cook Time 15

Marinating Time 20

Total Time 25

Servings

Calories 138kcal

Author Sara Welch

Ingredients

2 pounds assorted vegetables trimmed and halved or cut into 2 inch pieces. I used asparagus, mushrooms, red onion, red bell peppers, baby carrots and yellow squash.
5 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried Italian seasoning
1 1/2 teaspoons garlic minced
1/4 cup parsley leaves chopped
lemon wedges for serving optional

Instructions

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
Preheat a grill or grill pan to medium high heat.
Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
Cook the vegetables for 3-5 minutes per side or until browned and tender.
Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.

Video

Nutrition