Grilled Vegetables
Grilled vegetables with a tasty marinade will give your next barbecue a pop of color and exceptional flavor!
Servings: 4
Equipment
- Grill
- Mixing Bowls or zippered bag
- Skewers or grill basket
Ingredients
- 8 ounces large mushrooms brown or white
- 1 small bunch asparagus trimmed
- 1 medium zucchini sliced ½-inch thick
Marinade
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons soy sauce
- 1 teaspoon lemon juice
- 2 cloves garlic minced
- 1 pinch kosher salt or to taste
- 1 pinch pepper or to taste
Instructions
- Toss vegetables with the marinade ingredients in a bowl or zip bag. Allow to sit for 20-30 minutes.
- Preheat grill to medium high.
- Add the vegetables to the grill and cook 7-12 minutes turning occasionally and removing vegetables to a plate as they are cooked.
Notes
- You may use a zip bag to marinate veggies instead of a bowl.
- Cut vegetables into similar sizes for even cooking, especially if using a skewer or basket.
- Use a grill basket to prevent veggies from slipping through the grates.
- If using wooden skewers soak in water for 30 minutes before use to prevent charring or catching fire.
- As you remove the cooked vegetables, wrap them in foil to keep them warm. Just before serving, pop the open wrap back on the grill or under a broiler to reheat and crisp up the edges.
- Veggies will keep in a covered container in the refrigerator for about 2-3 days. Reheat in a foil wrap, or use leftovers in other recipes.
Nutrition
Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 185mg | Potassium: 335mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg