Ingredients
2 red bell peppers, cut into large pieces
2 yellow bell peppers, cut into large pieces
1 large red onion, cut into wedges
1 eggplant, sliced into thick rounds
2 zucchinis, sliced into thick rounds
1 bunch asparagus, trimmed
1 cup button or baby bella mushrooms
3 tablespoons extra virgin olive oil
Salt and pepper to taste
2 cloves garlic, minced
Juice of 1 lemon
1 tablespoon white sugar
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon chili flakes (optional)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon honey or maple syrup
Instructions
1. Preheat grill to medium-high heat.
2. Toss prepared vegetables with olive oil, minced garlic, salt, and pepper in a large bowl.
3. Grill vegetables: asparagus and zucchini for 2 minutes per side, bell peppers, mushrooms, and onions for about 3 minutes per side, eggplant for 4 minutes per side until charred and tender.
4. In a separate bowl, whisk together lemon juice, olive oil, sugar, salt, pepper, basil, parsley, oregano, thyme, chili flakes, balsamic vinegar, Dijon mustard, and honey.
5. Drizzle the marinade over grilled vegetables immediately after cooking.
6. Let vegetables rest for 5-10 minutes to soak up marinade flavors.
7. Serve warm or at room temperature, refreshing with lemon juice if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍆 Cut vegetables into large pieces to avoid falling through grill grates and ensure even cooking.
🌶️ Adjust chili flakes according to your spice preference for a mild or bold kick.
🍋 Allow vegetables to marinate post-grilling for maximum flavor absorption without sogginess.
- Prep Time: 15-20 minutes
- Resting Time: 5-10 minutes
- Cook Time: 10-18 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup of mixed vegetables
- Calories: 170-210
- Sugar: Varies depending on vegetables
- Sodium: Varies with seasoning
- Fat: 7-10 grams (mostly healthy fats from olive oil)
- Saturated Fat: 1-2 grams
- Unsaturated Fat: 5-7 grams
- Trans Fat: 0 grams
- Carbohydrates: 12-18 grams
- Fiber: 4-6 grams
- Protein: 3-4 grams
- Cholesterol: 0 mg