Grilled Vegetables
Adapted from Budget Bytes on July 2, 2025
Prep:
10 minutes
Cook:
8 minutes
Total:
18 minutes
Ingredients
Serves/makes 8
Instructions
1.
Prep the vegetables: Rinse all your veggies under cold water, excluding the onion. Pat them dry before chopping. Using a knife or a mandoline slicer on the thickest setting, cut 1 zucchini lengthwise, about ¼ inch thick, and remove both ends. Remove the dry skin from 1 red onion and cut it into thick rings. Remove the stem from 8 whole mushrooms and cut 1 yellow squash into ¼ inch thick discs. The 8 mini bell peppers should be left whole, and the 6-8 cherry tomatoes should still be attached to the vine.
2.
Make the seasoning mix: In a small bowl, whisk together 1½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.
3.
Season the vegetables: Brush the olive oil marinade over your veggies, covering all sides.
4.
Grill the onions first: Add the sliced onion rings to your grill as it preheats to 400°F.
5.
Add the other veggies: Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks. Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking.
6.
Finish: When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and optionally serve with chimichurri.
