Grilled Vegetable Medley

Name: Grilled Vegetable Medley
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs zucchini (medium, sliced into 1/2-inch rounds); 2 pcs yellow squash (medium, sliced into 1/2-inch rounds); 2 pcs bell pepper (large, red and yellow, seeded, cut into 1-inch chunks); 1 pcs red onion (large, cut into 1/2-inch thick wedges); 200 g asparagus (woody ends trimmed); 150 g cherry tomato (left whole); 3 tbsp olive oil; 3 pcs garlic (cloves, minced); 1 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp salt; 1 pinch black pepper (freshly ground); 1 tbsp balsamic vinegar; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

7/10

A colorful assortment of seasonal vegetables, brushed with a simple herb-infused oil and grilled until beautifully charred and tender. This versatile side dish captures the smoky essence of outdoor cooking, with each vegetable bringing its own natural sweetness and texture. Ready in under 30 minutes and perfect alongside grilled meats, fish, or tossed into pasta and salads.

PREP

15m

COOK

15m

SERVES

1 CUP

183 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the vegetables and herb oil.
1.Wash and dry all vegetables. Slice zucchini and yellow squash into 1/2-inch rounds.
2.Cut bell peppers into 1-inch chunks. Cut red onion into 1/2-inch wedges. Trim asparagus ends.
3.In a small bowl, whisk together olive oil, minced garlic, oregano, thyme, salt, and black pepper.
mix · ~2 min
Toss the vegetables with the herb oil.
1.Place all cut vegetables in a large mixing bowl.
2.Pour the herb oil mixture over the vegetables.
3.Toss gently with your hands or tongs until every piece is evenly coated.
TIPCoating every surface with oil prevents sticking and helps achieve those beautiful char marks.
prep · ~5 min
Preheat the grill.
Heat a grill pan or outdoor grill to medium-high heat, about 400°F. The grates should be hot enough that a drop of water sizzles and evaporates immediately.
TIPA properly heated grill is key — if the grates aren't hot enough, the vegetables will steam instead of char.
grill · ~10 min
Grill the vegetables in batches.
1.Place firmer vegetables (zucchini, squash, onion wedges, asparagus) on the hot grill first.
2.Grill for 3 to 4 minutes per side until distinct char marks appear and vegetables are tender-crisp.
3.Add bell peppers halfway through, grilling 2 to 3 minutes per side.
4.Add cherry tomatoes in the last 2 minutes, just until slightly blistered and softened.
TIPDon't overcrowd the grill — leave space between pieces so they char rather than steam.
mix · ~1 min
Finish with balsamic vinegar.
1.Transfer hot grilled vegetables to a serving platter.
2.Drizzle with balsamic vinegar while still warm.
3.Sprinkle with fresh chopped parsley.
TIPThe residual heat helps the vegetables absorb the balsamic vinegar's tangy sweetness.
serve
Serve warm or at room temperature.
Arrange the grilled vegetables on a platter and serve immediately, or let cool to room temperature. The flavors continue to develop as they rest.
TIPThese are also fantastic the next day — chop leftovers into pasta, grain bowls, or fold into an omelet.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Leave space between vegetables on the grill so they char, not steam.
2
Cut vegetables into uniform sizes for even cooking.
3
Don't flip vegetables too often; let them develop distinct grill marks.
4
Grill cherry tomatoes last, only until blistered, so they don't burst completely.
5
Reserve a little herb oil to brush on the vegetables mid-grill for extra flavor.
6
To make grilling easier, use a grill basket for small or delicate items like cherry tomatoes.

RECIPE VARIATIONS