Grilled Vegetables
Grilled vegetables made from zucchini, red onion, mushrooms, yellow squash, mini bell peppers, and cherry tomatoes, tossed in olive oil and garlic before grilling. This dish is a straightforward way to enjoy a mix of healthy and charred veggies.
- Prep
- 10 minutes
- Cook
- 8 minutes
- Total
- 18 minutes
Ingredients
Instructions
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 1/4 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 1/4 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.
Make the seasoning mix: In a small bowl, whisk together 1 1/2 tablespoons of olive oil, 1 minced garlic clove, 1/2 teaspoon of steak seasoning, and 1/2 teaspoon sugar.
Season the vegetables: Brush the olive oil marinade over your veggies, covering all sides.
Grill the onions first: Add the sliced onion rings to your grill as it preheats to 400°F.
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.
Finish: When the vegetables are cooked to your liking, sprinkle over the remaining 1/2 teaspoon steak seasoning and optionally serve with chimichurri.
