Description
Celebrate Memorial Day with this vibrant and delicious grilled vegetable platter that’s perfect for gatherings and bursting with flavor.
Ingredients
Scale
- 2 medium zucchinis, sliced into rounds
- 3 bell peppers (1 red, 1 yellow, 1 green), cut into strips
- 1 medium red onion, cut into wedges
- 8 oz baby Bella mushrooms, halved
- 1 bunch asparagus, trimmed
- 3 tbsp extra virgin olive oil
- 1 tsp seasoning salt (or to taste)
- Juice of 1 lemon
Instructions
- Wash all vegetables thoroughly. Slice zucchinis into rounds, bell peppers into strips, and cut red onion into wedges.
- In a large bowl, toss all chopped veggies with olive oil and seasoning salt until evenly coated.
- Preheat grill to medium-high heat (about 375°F). Grill denser vegetables like zucchini and bell peppers first for about 5 minutes. Add softer vegetables like mushrooms and asparagus; grill for an additional 5-10 minutes until tender but still crisp.
- Squeeze fresh lemon juice over the veggies just before removing them from the grill. Transfer to a serving dish and arrange attractively.
Notes
- Substitute seasonal vegetables like eggplant or sweet potatoes for variety.
- Fresh herbs such as rosemary or thyme can elevate flavors further.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 200g of grilled vegetables
- Calories: 120
- Sugar: 4g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg