Description
A vibrant and flavorful grilled vegetable recipe featuring zucchini, bell peppers, asparagus, and fresh herbs, perfect for summer gatherings.
Ingredients
- 2 large zucchini, cut into 1/2 inch planks
- 2 bell peppers (red and yellow), quartered and deseeded
- 1 large red onion, cut into 1/2 inch thick rounds
- 1 bunch asparagus, woody ends trimmed
- 1 lb cremini mushrooms, halved
- 4 cloves garlic, microplaned or finely minced
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, leaves stripped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 tbsp lemon zest
- Juice of 1/2 lemon
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions
- Cut all the vegetables into the recommended sizes for even grilling.
- Lightly brush the vegetables with extra virgin olive oil before placing them on the grill.
- Preheat the outdoor grill to medium-high heat, approximately 400°F to 450°F.
- Place the red onion and bell peppers on the hottest part of the grill. Sear undisturbed for 3-4 minutes until you see blackened grill marks. Afterward, flip them over to ensure even cooking.
- Add zucchini and asparagus to the grill. Cook for the final 5 minutes until they reach a crisp-tender state.
- In a large stainless steel mixing bowl, whisk together the minced garlic, remaining olive oil, rosemary, thyme, parsley, lemon zest, lemon juice, sea salt, and cracked black pepper.
- As soon as the vegetables finish grilling, transfer them to the bowl and toss vigorously to allow the residual heat to bring out the aromas and enhance flavor.
Notes
Consider using a grill basket for smaller pieces. Don’t overcrowd the grill for better heat circulation.
