Print

Grilled Vegetables with Herby Olive Oil and Parmesan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

A vibrant and healthy recipe for grilled vegetables that combines the natural sweetness of bell peppers, corn, and onions with the fresh flavors of zucchini, asparagus, and mushrooms. Finished with a herby olive oil drizzle and an optional parmesan sprinkle, this dish makes a perfect side for any meal or a light, nutritious main.

Ingredients

Vegetables

  • 2 medium red bell peppers, cored, seeded, and cut into 8 equal chunks
  • 1 medium orange bell pepper, cored, seeded, and cut into 8 equal chunks
  • 3 ears yellow corn, shucked and cut into 4 portions each
  • 3 small red onions, peeled and cut into quarters from root to tip
  • 2 medium zucchini, sliced lengthwise into 1/3-inch thick strips
  • 1 lb. asparagus (medium thickness), tough ends trimmed and discarded
  • 8 oz. button mushrooms

For Cooking

  • Olive oil or avocado oil cooking spray
  • Salt and freshly ground black pepper

Herby Olive Oil Dressing

  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp minced garlic
  • Salt to taste

Optional Topping

  • 1/3 cup grated parmesan cheese

Instructions

  1. Prepare the Herby Olive Oil: In a mixing bowl, whisk together the olive oil, finely chopped fresh parsley, fresh lemon juice, and minced garlic. Season lightly with salt to taste and set aside to allow the flavors to meld.
  2. Preheat the Grill: Preheat a gas grill to medium-high heat, aiming for approximately 425°F (220°C). This temperature ensures a nice char without burning the vegetables.
  3. Prepare the First Batch of Vegetables: On one 18 by 13-inch baking sheet, spread out the red and orange bell peppers, corn segments, and quartered red onions. Spray them generously with cooking spray, coating each surface evenly, and season with salt and freshly ground black pepper.
  4. Flip and Season First Batch: Turn the vegetables to coat the opposite sides with cooking spray, then season again with salt and pepper to ensure even flavor.
  5. Prepare the Second Batch of Vegetables: On a second 18 by 13-inch baking sheet, spread out the zucchini strips, trimmed asparagus, and button mushrooms. Spray them generously with cooking spray on all sides.
  6. Flip and Season Second Batch: Turn these vegetables over to coat the opposite side with cooking spray and season with salt and pepper to taste.
  7. Grill the First Batch: Place the bell peppers, corn, and red onions on the preheated grill first. Grill covered for about 4 minutes per side until they develop grill marks and soften slightly.
  8. Add and Grill the Second Batch: Add the zucchini, asparagus, and mushrooms to the grill. Grill covered for about 3 minutes per side, or until tender and nicely charred.
  9. Finish and Serve: Transfer all grilled vegetables to a serving platter or back onto the baking sheets. Brush them generously with the prepared parsley olive oil mixture. If using, sprinkle grated parmesan cheese evenly over the top before serving for an extra burst of flavor.

Notes

  • For a vegan option, omit the parmesan cheese or substitute with a vegan cheese alternative.
  • You can use avocado oil spray instead of olive oil spray for a different flavor profile.
  • Adjust grilling time slightly depending on the thickness of your vegetables.
  • Leftover grilled vegetables can be refrigerated and used in salads or as side dishes within 2 days.
  • For an added smoky flavor, try using a charcoal grill instead of a gas grill.

Find it online: https://lauracooks.com/grilled-vegetables-with-herby-olive-oil-and-parmesan-recipe/