Grilled Vegetables
Servings: 8 servings
Calories: 87cal
Ingredients
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 large red onion
- 1 crown broccoli
- 1 medium zucchini
- 8 ounce baby bella mushrooms
- ¼ cup olive oil
- 1 Tablespoon garlic salt
- 2 Tablespoons Italian seasoning
Instructions
- Preheat grill to 400 F.
- Rinse and pat dry all the vegetables.
- Cut vegetables into large enough pieces that they will not fall through the grill grates.
- TIP: We will be placing the vegetables directly on the grill grates, however if you prefer you can use a grill basket or thread them onto skewers. We like placing them directly on the grates to get the best grill marks and so they are evenly cooked.
- Whisk together olive oil, Italian seasoning, and garlic salt.
- In a large bowl, pour seasoning mixture over the vegetables and toss with gloved hands until evenly coated.
- Carefully pour vegetables onto the grill. Spread them out in an even layer and close lid. Allow to cook for 8-10 minutes. Use tongs to turn the vegetables over and cook for about 5 more minutes, or longer if you prefer them more tender.
Notes
- We like our vegetables tender-crisp. If you prefer them more tender, simply cook them on the grill to your preferred texture.
- You will want your vegetables to be fairly uniform in size so they all cook evenly on the grill. If you've cut your veggies a little too small that they might fall through the grill grate, place them on a skewer to cook or put them in a grill basket. You can use other vegetables like cauliflower, Brussels sprouts, asparagus, eggplant, tomatoes, potatoes, and peppers. The heartier the vegetable you use (or the thicker cut they are), the longer they will need on the grill.
Nutrition
Serving: 1serving | Calories: 87cal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 878mg | Potassium: 294mg | Fiber: 2g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 53mg | Calcium: 36mg | Iron: 1mg
