Zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brushing of olive oil and sprinkling of salt and pepper, this cooking method is simple and lets the vegetables natural goodness shine through.
Course Side Dish
Cuisine American
Keyword vegetables
Prep Time 30 minutesminutes
Servings 4
Calories 162kcal
Ingredients
2 portabello mushrooms
1eggplant
1zucchini
1yellow squash
1onion
1bunchthick asparagus
1red bell pepper
2tablespoonsextra virgin olive oil
1tablespoonkosher salt
1 tablespoonfreshly ground black pepper
Instructions
Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into ⅓" to ½" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.