Description
A simple and flavorful recipe for grilled vegetables featuring zucchinis, red and yellow bell peppers, and onions. Tossed with olive oil and seasoned with garlic powder, oregano, basil, salt, and pepper, these vegetables are grilled to tender perfection with a light char, making a perfect side dish or healthy snack.
Ingredients
Scale
Vegetables
- 2 medium zucchinis
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large onion
Seasonings
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the zucchinis: Start by washing the zucchinis under cold running water, ensuring that all dirt and debris are removed. Cut both zucchinis into even slices, about 1/2 inch thick.
- Prepare the bell peppers: Wash the red and yellow bell peppers under cold running water. Slice off the tops and bottoms of each pepper, then slice them in half lengthwise. Remove the seeds and white ribs from the inside, then cut each half into 1-inch wide strips.
- Slice the onion: Peel the onion and cut it in half. Slice each half into thin slices, about 1/2 inch thick.
- Preheat the grill: Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent the vegetables from sticking.
- Toss the vegetables with oil: In a large mixing bowl, add the sliced zucchinis, bell peppers, and onions. Drizzle the olive oil over the vegetables, then toss them to coat evenly.
- Season the vegetables: Sprinkle the garlic powder, dried oregano, dried basil, salt, and black pepper over the vegetables. Toss again to ensure the seasoning is evenly distributed.
- Place on grill: Once the grill is hot, place the vegetables directly onto the grill grates in a single layer, making sure there is some space between each piece for even cooking.
- Grill the vegetables: Grill the vegetables for about 4 to 5 minutes per side, turning them carefully with tongs or a spatula to prevent them from falling apart. They should be tender with a slight char, but not overcooked.
- Remove from grill: After grilling, remove the vegetables from the grill and place them onto a serving platter.
- Serve: Serve the grilled vegetables immediately while they are still warm, or let them cool to room temperature before serving, depending on your preference.
Notes
- For even cooking, try to cut the vegetables into uniform sizes.
- You can add a splash of balsamic vinegar or lemon juice after grilling for an extra layer of flavor.
- Use tongs or a spatula gently to avoid breaking the vegetables on the grill.
- If you don’t have a grill, you can use a grill pan on the stovetop as an alternative.
- Grilled vegetables can be stored in the refrigerator for up to 3 days and served cold or reheated.
