Canyon Ranch Marinated Grilled Veggies

Elevate your next cookout or weeknight meal with these vibrant Canyon Ranch Marinated Grilled Veggies—a feast for both your eyes and palate! Featuring a rainbow of zucchini, yellow squash, bell peppers, red onion, and tender asparagus, this recipe pairs fresh produce with a flavorful marinade of olive oil, balsamic vinegar, garlic, and fragrant herbs like basil and oregano. With a quick 20-minute prep and a sizzling session on the grill, these vegetables emerge perfectly smoky, tender-crisp, and beautifully caramelized. Ideal as a healthy side dish or a plant-based main, these marinated grilled veggies are a versatile and crowd-pleasing favorite. Best served warm or at room temperature, this dish embodies simplicity and elegance, making it a must-try for lovers of grilled recipes and seasonal vegetables.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium red onion
• 1 bunch asparagus
• 0.25 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic
• 2 tablespoons fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Wash all vegetables thoroughly and pat them dry.

Step 2

Slice the zucchini and yellow squash into 1/4-inch thick rounds.

Step 3

Cut the red and yellow bell peppers into large strips, discarding seeds and membranes.

Step 4

Peel and cut the red onion into thick wedges, being careful to keep the layers intact.

Step 5

Trim the woody ends off the asparagus and keep the spears whole.

Step 6

In a large mixing bowl, prepare the marinade by whisking together olive oil, balsamic vinegar, minced garlic, chopped fresh basil, dried oregano, salt, and black pepper.

Step 7

Add the prepared vegetables to the bowl and toss well to coat them evenly with the marinade. Let the vegetables marinate for at least 15 minutes, stirring occasionally.

Step 8

Preheat your grill to medium-high heat (around 375°F to 400°F).

Step 9

Using tongs, place the marinated vegetables directly on the grill grates or use a grill basket for smaller pieces. Reserve the leftover marinade.

Step 10

Grill the vegetables for 3–4 minutes per side, or until they develop nice grill marks and are tender-crisp. Brush them with the reserved marinade halfway through grilling.

Step 11

Remove the vegetables from the grill and arrange them on a serving platter.

Step 12

Garnish with additional fresh basil, if desired, and serve warm or at room temperature.

Nutrition Facts

Serving size	(1830.5g)

Amount per serving	% Daily Value*
Calories	1010.6

Total Fat 60.0g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 6130.5mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 24.2g	0%
Total Sugars 62.0g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 348.4mg	0%
Iron 14.8mg	0%
Potassium 3733.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 8.9%

Carbs: 40.1%