Heart-Healthy Grilled Veggie Medley

Bright, flavorful, and perfect for a nutritious meal, this Heart-Healthy Grilled Veggie Medley is a feast for both the eyes and the palate. Packed with vibrant zucchini, bell peppers, asparagus, red onion, and baby carrots, this dish is elevated with a simple yet aromatic marinade of olive oil, balsamic vinegar, dried oregano, and garlic powder, ensuring every bite bursts with flavor. Grilled to perfection for irresistible charred edges, the vegetables are crowned with fresh basil for a fragrant finishing touch. Ready in just 30 minutes, this gluten-free and plant-based recipe is a versatile side dish or a light, satisfying main when paired with quinoa or brown rice. Perfect for weeknight dinners or summer barbecues, it’s a delicious way to celebrate healthy eating!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 bunch asparagus
• 1 medium red onion
• 1 cup baby carrots
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh basil leaves

Directions

Step 1

Preheat your grill to medium heat.

Step 2

Wash and dry the zucchini, bell peppers, asparagus, and baby carrots. Peel the red onion.

Step 3

Slice the zucchini into 1/4-inch thick rounds. Cut the bell peppers into 1-inch squares, discarding the seeds and stem. Trim the woody ends of the asparagus. Slice the red onion into 1/2-inch thick rings.

Step 4

In a large bowl, combine the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper. Whisk together until well mixed.

Step 5

Add the sliced zucchini, bell peppers, asparagus, onion rings, and baby carrots to the bowl. Toss the vegetables until they are evenly coated with the oil and vinegar mixture.

Step 6

Place the vegetables on the grill in a single layer. Use a grill basket if necessary to prevent smaller pieces from falling through the grates.

Step 7

Grill the vegetables for about 6-8 minutes on each side, or until they are tender and have desirable grill marks.

Step 8

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

Step 9

Chop the fresh basil leaves and sprinkle them over the grilled vegetables just before serving.

Step 10

Serve the grilled veggie medley warm as a side dish or over whole-grain quinoa or brown rice for a complete meal.

Nutrition Facts

Serving size	(1334.0g)

Amount per serving	% Daily Value*
Calories	692.3

Total Fat 34.9g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 3.2mg	0%
Sodium 2796.7mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 22.6g	0%
Total Sugars 42.0g
Protein 18.3g	0%

Vitamin D 0IU	0%
Calcium 254.5mg	0%
Iron 12.0mg	0%
Potassium 2850.8mg	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: 42.8%

Protein: 10.0%

Carbs: 47.3%