Summer grilled vegetables are one of the culinary joys of summer! This colorful, easy to prepare dish is the perfect side dish to any grilled meat, or perfect stand alone for a light summer lunch or dinner. This combination of vegetables take advantage of summer freshness while combining a diversity of vitamins, minerals, and tastes. Don’t have something the recipe calls for? Get creative and make substitutions where necessary. You really can’t go wrong! Don’t have cremini mushrooms? Button will do. Don’t have zucchini? Try grilled carrots for a surprising treat! Whatever fresh choices you make, this is one healthy meal! Get the grill ready, and enjoy!
Yield: 6 Servings
Total Time: 40 Minutes
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ingredients
1 pound asparagus, trimmed
12 cremini mushrooms
3 Japanese eggplant, diced
3 zucchinis, diced
3 yellow squashes, diced
3 red bell peppers, halved
12 green onions, trimmed
2 tablespoons apple cider vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped fresh rosemary leaves
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon ground black pepper
Directions
Set up your barbecue grill and preheat to medium-high until hot. Clean it and spray with cooking oil spray.
Brush the veggies with olive oil and apple cider vinegar; sprinkle with sea salt and pepper.
In batches, grill the veggies until charred.
Transfer to a platter and enjoy this guilt-free feast of summer grilled vegetables!
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