Grilled Herb-Roasted Vegetables
Description:
Grilled herb-roasted vegetables are a vibrant, healthy side dish bursting with smoky flavor and aromatic herbs. This medley includes zucchini, bell peppers, carrots, mushrooms, and red onions, all tossed in a garlic-herb olive oil blend, then grilled to perfection. Perfect for summer cookouts, weeknight dinners, or as a topping for grain bowls and wraps.
Ingredients (Serves 4–6)
2 medium zucchinis, sliced into ½-inch thick rounds
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
1 red onion, cut into wedges
1 cup mushrooms, halved
2 carrots, sliced diagonally
3 tbsp olive oil
1 tbsp balsamic vinegar (optional for added tang)
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tsp dried oregano
Salt and black pepper, to taste
Fresh parsley, chopped for garnish (optional)
Juice of ½ lemon, for finishing (optional)
Instructions
Step 1: Prep the Vegetables
Wash and cut all vegetables as directed.
Pat dry to remove excess moisture for better grilling.
Step 2: Make the Herb Marinade
In a large bowl, whisk together olive oil, balsamic vinegar, garlic, rosemary, thyme, oregano, salt, and pepper.
Toss the vegetables in the herb mixture until well coated.
Step 3: Grill the Vegetables
Preheat grill to medium-high heat (about 375–400°F / 190–200°C).
Place vegetables in a grill basket or thread onto skewers if preferred.
Grill for 10–15 minutes, turning occasionally, until tender and slightly charred.
Step 4: Finish and Serve
Remove from grill and drizzle with lemon juice.
Garnish with fresh parsley and serve hot.
Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information (Per serving, approx. for 6 servings)
Nutrient Amount
Calories 110 kcal
Carbohydrates 12 g
Protein 2 g
Fat 7.5 g
Saturated Fat 1 g
Fiber 4 g
Sugar 6 g
Sodium 180 mg
Vitamin A 120% DV
Vitamin C 150% DV
Note: Values may vary depending on vegetable size and oil amount used.
Common Questions & Answers
Q: Can I use dried herbs instead of fresh ones?
A: Yes, use about 1/3 the amount of dried herbs in place of fresh. The flavors will be more concentrated.
Q: Can I make this in the oven instead of a grill?
A: Absolutely. Roast at 425°F (220°C) on a baking sheet for 25–30 minutes, flipping once halfway through.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best texture.
Q: What other vegetables work well in this recipe?
A: Try eggplant, cherry tomatoes, sweet potatoes, asparagus, or broccoli.
Q: Is this recipe vegan and gluten-free?
A: Yes, it’s natural
ly both vegan and gluten-free.