Grilled Vegetables
Lightly charred and smoky, these grilled vegetables are the best! A tangy garlic herb sauce makes them next level delicious.
Servings: 8 servings
Calories: 274kcal
Cost: $15
Equipment
- grill
Ingredients
- 3 tablespoons olive oil
- 1 pound asparagus trimmed
- 2 bell peppers seeded, stemmed and cut into 1 inch strips
- 8 ounces cremini mushrooms wiped clean
- 2 ears corn cut crosswise into 4 pieces
- 1 pound cherry tomatoes stemmed
- 2 zucchini quartered lengthwise
- Kosher salt and freshly ground black pepper to taste
For the Herb Garlic Sauce
- ½ cup olive oil
- 3 tablespoons melted butter
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 2 cloves garlic chopped
- 3 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped oregano
- 2 tablespoons packed fresh parsley leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat grill.
- Using a brush, lightly coat the vegetables with the oil and season with salt and pepper.
- Arrange the vegetables on the grill and cook for 2-3 minutes or until charred and tender, crisp. (You can cook the vegetables longer if you prefer them softer.)
- Transfer the vegetables to a platter and set aside.
- Whisk together the ingredients for the herb garlic sauce and drizzle over the vegetables.
- Serve immediately.
Nutrition
Calories: 274kcal | Carbohydrates: 15g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 652mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2054IU | Vitamin C: 66mg | Calcium: 61mg | Iron: 3mg