Grilled Vegetables are the ultimate summer side to serve alongside BBQ dishes. You’ll love the perfectly seasoned, smoky vegetables.
Grilled Vegetables are an excellent addition to grilled dinner recipes like Grilled Drumsticks, Cilantro Lime Shrimp, and Pork Chops. Try them at your next cookout.
Sabrina’s Grilled Vegetable Recipe
These Grilled Vegetables are an absolute hit in my house and I serve them all summer long. My simple seasoning results in a bold, slightly smoky, savory flavor with a fresh citrus lift at the end. It’s balanced, crave-worthy, and keeps you going back for another bite. The best part is that these veggies are so versatile – they can be used as a side dish, piled in a sandwich for a vegetarian lunch, used in salads or pasta and much more. No matter how you enjoy them, they are sure to be a new favorite way to make fresh vegetables!
Ingredients
- 1 heads broccoli
- 1 zucchini , cut into planks 1/4" thick
- 1 yellow squash , cut into planks 1/4" thick
- 1 red onion , cut into slices 1/4" thick
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Cut the broccoli into tall wedges (from the top of the bunch through the stem) and add to a large bowl with the zucchini, squash and red onion and drizzle with oil.
- In a large bowl stir together salt, black pepper, garlic powder and paprika.
- Season the vegetables with the salt mixture and let sit for 10 minutes.
- Heat grill to high heat.
- Add the vegetables and cook for 3 minutes on the first side.
- Flip and cook for 2 minutes.
- Carefully place onto a serving tray, season with additional salt and pepper and serve.
Nutrition
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