Ingredients
Scale
- 2 bell peppers (1 red, 1 orange), cored and cut into large strips
- 1 large red onion, cut into thick wedges
- 1 medium zucchini, sliced into ½-inch rounds or long planks
- 1 medium yellow squash, sliced into ½-inch rounds or long planks
- 1 pound baby bella mushrooms, halved if large
- 1 bunch asparagus, woody ends trimmed off
- 5 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1½ teaspoons fine sea salt
- ¾ teaspoon freshly cracked black pepper
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder
Instructions
- Prep the vegetables by cutting them according to the directions and adding them to a large mixing bowl.
- In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, garlic, salt, pepper, smoked paprika, and onion powder until well combined to create the marinade.
- Pour the marinade over the vegetables and toss gently until everything is evenly coated; let sit for 10–15 minutes while the grill heats up.
- Heat a grill or grill pan to medium-high.
- Arrange the vegetables in a single layer on the grill, grilling for 8–12 minutes and turning occasionally until tender and charred; remove smaller vegetables once cooked.
- Transfer the grilled veggies to a serving platter, optionally adding a squeeze of lemon juice, fresh herbs, or grated Parmesan.
Notes
For extra flavor, use fresh herbs like rosemary or thyme in the marinade.
Make sure to cut the vegetables into similar sizes to ensure even cooking.
Feel free to mix in your favorite seasonal vegetables for variety.
Nutrition
- Serving Size: 1 Serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.