Summer Grilled Vegetables

Active Time:

20 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Nut-Free Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free

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Summer's bounty meets the heat in a new way in these Summer Grilled Vegetables. Sweet red bell peppers and mild summer squash, zucchini and eggplant create a smoky colorful medley of flavors and textures when grilled with spicy red onion and earthy, buttery asparagus. A light, herby sauce flavored with fresh mint and parsley ties all the flavors together with a subtle kick of heat from red pepper and pungency from garlic. Keep reading for expert tips, including how to oil your grill rack to prevent the veggies from sticking.

Nutrition Notes

Every vegetable in this dish adds inflammation-fighting antioxidants, filling fiber, and lots of vitamins and minerals, making it difficult to separate them. The red bell pepper is loaded with vitamin C, giving your immune system a boost. The zucchini and summer squash offer virtually the same nutrition, including carotenoids that are good for your skin. The quercetin in red onions makes them heart-healthy. Asparagus is a cancer-fighter, and eggplant is rich in prebiotic fiber, providing the necessary food for your beneficial gut bacteria to thrive.
Adding to the heart-healthy benefits of this dish, olive oil is loaded with monounsaturated fats and antioxidants. In addition to supporting heart health, olive oil also reduces cancer risk and supports healthy aging.
The parsley and mint bring freshness to these grilled veggies, as well as more antioxidants. Regularly using herbs and spices in your recipes can increase the health benefits over time, helping to reduce inflammation and chronic disease.

Pungent garlic packs a nutritional punch and adds health benefits when eaten often. It's known for its cholesterol-lowering effects and is also linked to healthier blood pressure and blood sugar.

Tips from the EatingWell Test Kitchen

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Food is best when grilled fast and hot, so keeping the grill lid down as much as possible—refraining from peeking too much—and not moving the veggies too frequently will help. Flipping the veggies halfway through the cooking time is best.
If you notice the veggies cooking way too fast and starting to burn, move them over to a cooler part of the grill, where you can finish cooking them.
Whether making them ahead or storing leftovers, cooled grilled vegetables should be placed in airtight containers or zip-top bags in the fridge within 2 hours of cooking where they will last for 3 to 4 days. They can easily be reheated in aluminum foil packets on the grill.

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Ingredients

½ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh mint leaves
1 ½ tablespoons lemon juice
2 teaspoons minced garlic
½ teaspoon crushed red pepper
6 tablespoons extra-virgin olive oil, plus 1/4 cup, divided
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
2 red bell peppers, stemmed, seeded and quartered lengthwise
2 zucchini, halved lengthwise
2 summer squash, halved lengthwise
1 red onion, cut crosswise into 1/2-inch slices
1 medium eggplant, cut crosswise into 1/2-inch slices
1 pound asparagus, trimmed

Directions

Preheat grill to medium-high (400-450°F).
Combine parsley, mint, lemon juice, garlic, crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.
Brush bell peppers, zucchini, squash, onion, eggplant and asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.

Frequently Asked Questions

What's the difference between grilled and roasted vegetables?

These are two different cooking methods with two different outcomes. Grilling is a high-heat, fast-cooking method that will char and crisp veggies. Roasting is a lower-heat, slow-cooking method providing flavorful, fork-tender veggies.
Can I change up the seasoning?

Absolutely, and it's always fun to experiment. You can try using fresh or dried rosemary, oregano, thyme, basil, cardamom, Italian seasoning, cajun blends or any of your favorites. Dried herbs can be used before and during cooking, whereas fresh herbs should be used at the end.
Can you grill frozen vegetables?

You can, but it's not a good idea. The water in frozen vegetables will make them soggy on the grill.
What should I serve with Summer Grilled Vegetables?

These veggies make an excellent side dish with whatever else you're cooking on the grill: chicken, beef, pork, fish or tofu. If you have any leftovers, they'll bring fabulous flavor as a topping for grilled pizzas and flatbreads. Just slice the veggies into smaller bite-size pieces and brush them with a little of the sauce.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

Originally appeared: EatingWell.com, February 2021

Nutrition Facts (per serving)

223	Calories
18g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 6 oz.
Calories 223
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 6g	21%
Total Sugars 8g
Protein 4g	8%
Total Fat 18g	23%
Saturated Fat 3g	15%
Vitamin A 2821IU	56%
Sodium 305mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.