Grilled Vegetables
Ingredients
The vegetables
-
2
medium
red bell peppers
-
1
medium
orange bell pepper
-
3
ears
yellow corn
-
3
small
red onions
-
2
medium
zucchini
-
1
lb.
asparagus
-
8
oz.
button mushrooms
The seasonings and dressing
-
1/3
cup
grated parmesan cheese (optional)
-
1/4
cup
olive oil
-
1/4
cup
finely chopped fresh parsley
-
1 1/2
Tbsp
fresh lemon juice
-
1
tsp
minced garlic
-
to taste
salt
-
to taste
freshly ground black pepper
-
as needed
olive oil or avocado oil cooking spray
Instructions
- Whisk together olive oil, parsley, lemon juice, and garlic for the dressing, and season with salt.
- Preheat the grill to medium-high heat (about 425 degrees).
- On one baking sheet, arrange the red and orange bell peppers, corn, and red onions. Spray with cooking spray and season with salt and pepper.
- On a second baking sheet, arrange the zucchini, asparagus, and mushrooms. Spray with cooking spray and season with salt and pepper.
- Grill the crisper vegetables (bell peppers, corn, and red onions) first for about 4 minutes per side.
- Add the zucchini, asparagus, and mushrooms to the grill and cook for about 2 to 3 minutes per side until tender.
- Transfer the grilled vegetables to a serving platter, brush with the parsley oil mixture, sprinkle with parmesan if using, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
187
Total fat
11g
Total carbohydrates
18g
Total protein
5g
Sodium
114mg
Cholesterol
4mg
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