Description
Transform garden-fresh produce into a gourmet masterpiece with this simple grilled vegetable recipe. Featuring a vibrant mix of zucchini, mushrooms, red onions, and bell peppers tossed in a savory spice blend, this dish captures the essence of summer. It is an easy, healthy, and naturally vegan side dish perfect for any backyard cookout or weeknight dinner, ensuring a smoky, charred flavor that highlights the natural sweetness of every vegetable.
Ingredients
0.5 lb zucchini, sliced into 0.5-inch rounds
6 oz white mushrooms, kept whole
1 medium red onion, cut into quarters
1 medium red pepper, sliced into large strips
0.25 cup avocado or refined olive oil
1 tsp sea salt
0.5 tsp cracked black pepper
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp paprika
Instructions
Wash all produce thoroughly and slice according to ingredient specifications to prevent falling through grill grates.
In a small bowl, whisk the oil, salt, pepper, garlic powder, onion powder, and paprika together.
Place all prepared vegetables in a large bowl and toss with the oil mixture until evenly coated.
Let the vegetables marinate for 40 minutes at room temperature to absorb flavors.
Preheat your grill to medium-high heat.
Place vegetables directly on the grill grates and cook for approximately 10 minutes, flipping occasionally until charred and tender.
Notes
Use a grill basket if you are worried about smaller pieces falling through.
You can customize this by adding other seasonal vegetables like asparagus, eggplant, or yellow squash.
Leftovers are delicious stored in the refrigerator and can be served cold or warm in salads or wraps.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Grilling
- Cuisine: American