Evan's Grilled Vegetables

Fire up your grill for "Evan’s Grilled Vegetables," a vibrant medley of fresh summer produce bursting with flavor and nutrients. This easy-to-make recipe features perfectly charred zucchini, yellow squash, bell peppers, asparagus, red onion, and baby carrots, all tossed in a zesty herb-infused olive oil with parsley, thyme, garlic, and a hint of lemon juice. With just 20 minutes of prep time and 15 minutes on the grill, these tender, smoky vegetables make a flawless side dish for barbecues, picnics, or weeknight dinners. Whether served warm straight from the grill or cooled as a topping for salads or sandwiches, this healthy and versatile recipe is destined to become a backyard favorite. Perfect for vegetarians, vegans, and anyone seeking a delicious way to enjoy seasonal produce!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 0.5 pound asparagus
• 1 cup baby carrots
• 0.25 cup olive oil
• 2 tablespoons fresh parsley
• 1 tablespoon fresh thyme
• 2 cloves garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly to prevent sticking.

Step 2

Wash and pat dry all vegetables. Slice zucchini and yellow squash into 1/4-inch thick rounds. Cut the bell peppers into 2-inch strips. Slice the red onion into 1/2-inch thick slices, leaving the rounds intact. Trim the woody ends off the asparagus.

Step 3

In a small bowl, mix together the olive oil, chopped parsley, thyme, minced garlic, salt, pepper, and lemon juice to create the herb-infused oil.

Step 4

Place all the vegetables in a large mixing bowl or a shallow dish. Drizzle the herb-infused oil over the vegetables, tossing them gently to ensure they are well coated.

Step 5

Using tongs, carefully place the vegetables onto the preheated grill. Arrange them in a single layer, being mindful not to overcrowd the surface.

Step 6

Grill the vegetables for 3-4 minutes on each side, turning occasionally, until they are tender and have nice grill marks. Keep an eye on the smaller vegetables like asparagus and baby carrots; they may cook faster and need to be removed sooner.

Step 7

Once the vegetables are grilled to your liking, transfer them to a serving platter. Optionally, sprinkle with additional fresh herbs or a squeeze of fresh lemon juice for added brightness.

Step 8

Serve warm as a side dish, or let cool slightly to enjoy as part of a salad or sandwich.

Nutrition Facts

Serving size	(1820.0g)

Amount per serving	% Daily Value*
Calories	1059.2

Total Fat 64.5g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 7.5g
Cholesterol 3.2mg	0%
Sodium 6438.2mg	0%
Total Carbohydrate 111.9g	0%
Dietary Fiber 25.2g	0%
Total Sugars 62.9g
Protein 21.1g	0%

Vitamin D 0IU	0%
Calcium 344.1mg	0%
Iron 11.2mg	0%
Potassium 3897.5mg	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: 52.2%

Protein: 7.6%

Carbs: 40.2%