Grilled Vegetables
These grilled veggies are seasoned and grilled to charred perfection, then brushed in a bright and herby marinade. Pair it with your favorite BBQ sides and mains!
Servings: 6
Ingredients
Vegetables
- 4 red peppers seeded and quartered
- 4 large carrots peeled and halved lengthwise
- 2 yellow squash sliced lengthwise
- 1 head of broccoli cut into large chunks
- 1 large eggplant sliced into rounds (~¾ inch thick)
- ½ large cabbage sliced into half moons
- 1 large red onion quartered
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Dressing
- ⅓ cup olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh chives
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
Instructions
- Preheat the grill to about 400ºF, and be sure the grill is clean.
- After all of the vegetables are prepped, transfer them to a baking sheet and drizzle olive oil over them. Season them with salt and pepper and massage the seasonings into the vegetables. Let them rest for 15 minutes.
- Mix all of the ingredients for the dressing and then set it aside for later.
- Transfer all of the vegetables to the grill over direct heat. Grill all of the vegetables for 8 minutes. Return to the grill and flip the vegetables over for an additional 5-8 minutes. Some vegetables may be done after 8 minutes, depending on how charred you would like your vegetables.
- Remove from the grill and brush the dressing onto the vegetables before serving.
Notes
- Feel free to change up the vegetables based on what you have on hand.
- The dressing is just a fun add-on. Feel free to omit the dressing.
- How long the vegetables take to be grilled will vary by the grill. Check the vegetables every 5-8 minutes.
- It’s ok if some of the vegetables are charred on one side and not the other.
Nutrition
Calories: 280kcal | Carbohydrates: 30g | Protein: 7g | Fat: 18g | Fiber: 10g | Sugar: 15g