Grilled Vegetables
HB-17787 · Hand-built original · American
Zucchini, mushrooms, asparagus, yellow squash, corn, onion and bell peppers are tossed in a garlic, lemon and crushed red pepper marinade and grilled until charred at the edges. The mushrooms and asparagus come off first so nothing overcooks.
Main ingredient: zucchini
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Ingredients
- 2 sliced medium zucchini
- 8 ounces mushrooms
- 1 bunch asparagus (cut in half)
- 2 sliced medium yellow squash
- 2 corn on the cob (cut into thirds)
- 1 red onion (sliced 1/2 inch thick)
- 1 red bell pepper (cut into large pieces)
- 1 green bell pepper (cut into large pieces)
- ¼ cup olive oil
- 3 sliced garlic cloves
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- 4-5 tablespoons lemon juice (about half a large lemon)
Method
- Tip the zucchini slices, mushrooms, asparagus halves, yellow squash slices, corn pieces, red onion slices and both bell pepper pieces into a large bowl.
- Stir the olive oil, sliced garlic cloves, ground black pepper, salt, crushed red pepper and lemon juice in a medium bowl to make the marinade.
- Pour the marinade over the vegetables and toss them until every piece is filmed with it.
- Grill the vegetables over medium-high heat, in a grill basket if that is easier, for about 3 to 4 minutes.
- Lift the mushrooms and asparagus off the grill at that point, then grill the remaining vegetables for 5 to 7 minutes more until they soften and char at the edges, and serve the grilled vegetables hot.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition (per serving, where published)
Estimated from USDA FoodData Central ingredient data