Garlic and Lemon Grilled Vegetables

Brighten up your plate with this vibrant and flavorful Garlic and Lemon Grilled Vegetables recipe, a delicious medley of zucchini, yellow squash, bell peppers, red onion, and asparagus. Marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and aromatic oregano, these vegetables are lightly charred on the grill for a smoky finish that enhances their natural sweetness. This quick and easy recipe takes just 20 minutes to prep and is perfect for BBQ parties, weeknight dinners, or a healthy side dish. Garnished with a sprinkle of fresh parsley, these grilled veggies are as versatile as they are nutritious—serve warm or at room temperature alongside your favorite protein or as a light vegetarian main course. If you're searching for a crowd-pleasing way to showcase seasonal produce, this grilled vegetable recipe delivers on flavor and simplicity.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 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
• 1 bunch asparagus
• 4 tablespoons olive oil
• 3 cloves garlic
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Wash all vegetables thoroughly and pat dry.

Step 2

Cut the zucchini and yellow squash into ½-inch thick slices on the bias.

Step 3

Slice the red and yellow bell peppers into large strips, removing seeds and membranes.

Step 4

Peel the red onion and cut into ½-inch thick rounds, keeping the rings intact.

Step 5

Trim the tough ends off the asparagus.

Step 6

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper.

Step 7

Place all prepared vegetables in a large mixing bowl or a resealable plastic bag and pour the marinade over them. Toss until all vegetables are evenly coated.

Step 8

Cover the bowl or seal the bag and allow the vegetables to marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

Step 9

Preheat your grill or grill pan to medium-high heat.

Step 10

Lightly oil the grill grates to prevent sticking.

Step 11

Grill the vegetables in batches, placing them on the grill in a single layer. Cook zucchini, squash, and bell peppers for 3-4 minutes per side, red onion for 4-5 minutes per side, and asparagus for 2-3 minutes, turning once.

Step 12

Remove the grilled vegetables to a serving platter as they finish cooking.

Step 13

Garnish the vegetables with freshly chopped parsley before serving.

Step 14

Serve warm or at room temperature as a side dish or a light main course.

Nutrition Facts

Serving size	(1878.6g)

Amount per serving	% Daily Value*
Calories	1007.1

Total Fat 60.3g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 6134.3mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 25.4g	0%
Total Sugars 59.5g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 380.9mg	0%
Iron 15.5mg	0%
Potassium 3893.8mg	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: 50.8%

Protein: 9.0%

Carbs: 40.2%