Grilled Italian Vegetables

Elevate your grilling game with these vibrant and flavor-packed Grilled Italian Vegetables, a healthy and versatile dish that's perfect for any occasion! This quick and easy recipe combines fresh zucchini, yellow squash, bell peppers, cherry tomatoes, and red onion marinated in a zesty blend of olive oil, balsamic vinegar, garlic, oregano, and basil. Grilled to perfection, these tender vegetables boast smoky char marks and a tantalizing caramelized flavor. Ready in under 30 minutes of cook time, this gluten-free and vegan side dish is ideal for summer barbecues, weeknight dinners, or as a colorful addition to your holiday table. Garnished with fresh parsley, these Italian-inspired veggies shine whether served warm or at room temperature, making them a crowd-pleasing favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 2 medium Yellow squash
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1.5 cups Cherry tomatoes
• 1 large Red onion
• 0.25 cup Olive oil
• 2 tablespoons Balsamic vinegar
• 3 minced Garlic cloves
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash all the vegetables thoroughly under running water.

Step 2

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

Step 3

Cut the red and yellow bell peppers into 1-inch wide strips.

Step 4

Slice the red onion into 1/2-inch thick rounds and keep the layers together to make it easier for grilling.

Step 5

In a large mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and black pepper to create the marinade.

Step 6

Add the zucchini, yellow squash, bell peppers, cherry tomatoes, and onion slices to the bowl. Toss everything gently to ensure all veggies are well coated in the marinade.

Step 7

Cover the bowl with plastic wrap and let the vegetables marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.

Step 8

Preheat your grill to medium-high heat, around 375–400°F (190–200°C). If using a grill pan, heat it over medium-high heat.

Step 9

Brush the grill grates or grill pan with a little olive oil to prevent the vegetables from sticking.

Step 10

Place the vegetables on the grill, using tongs. Grill the zucchini, squash, bell peppers, and onion slices for 3–5 minutes per side or until they are tender and have nice grill marks. Grill the cherry tomatoes for 2–3 minutes, turning occasionally, until slightly blistered.

Step 11

Remove the vegetables from the grill and transfer them to a serving platter.

Step 12

Sprinkle the grilled vegetables with fresh parsley and serve warm or at room temperature.

Nutrition Facts

Serving size	(1676.5g)

Amount per serving	% Daily Value*
Calories	981.8

Total Fat 60.1g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 6141.5mg	0%
Total Carbohydrate 102.3g	0%
Dietary Fiber 19.0g	0%
Total Sugars 61.1g
Protein 16.9g	0%

Vitamin D 0IU	0%
Calcium 292.4mg	0%
Iron 7.4mg	0%
Potassium 3528.2mg	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: 53.1%

Protein: 6.6%

Carbs: 40.2%