It just wouldn’t be summer without grilling some vegetables to go alongside your weekend barbecue. These Summer Grilled Mixed Vegetables are easy to make, healthy, full of flavour and a would make a great side to grilled chicken or fish. A must make for your next summer cookout.
Summer has started and we are enjoying a lot of grilled dishes like the Cajun Chicken Kebabs, Barbecue Vegetable Kebabs in a Mint Lemon Marinade, and so much more. I really hope are finding some dishes to make for your summer dinner table.
I think these quick and easy Summer Grilled Mixed Vegetables are a great addition to summer cooking. You will love them and be making them all summer long.
What Are These Grilled Vegetables Like
- Difficulty – This is an easy vegetable Side Dish. You can prep in advance and put it on the barbecue just before serving.
- Taste – If you love roasted vegetables, these are for you. They are soft, charred and flavoursome.
- Serving – This recipe will easily serve four people as a side dish to a barbecue. In the recipe card at the end of the post you can easily adjust the serving size.
Ingredients
- Quick marinade – I just combined olive oil, rosemary and sea salt. This is very basic and flavoursome. Then it was just brushed over the vegetables before cooking.
- Bell peppers – You can use any colour bell peppers you prefer. I used one red and one yellow.
- Zucchini – I used a medium sized zucchini, trimmed the ends and cut them into slices. Great for grilling.
- Asparagus – It’s best to use thick asparagus for this recipe as it grills much better than the thin asparagus.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Make marinade – In a small bowl combine the olive oil, rosemary and salt. Stir to combine.
- Brush vegetables with marinade – Lay the vegetables out on a large baking tray and brush them with the olive oil mixture.
- Grill vegetables – Have ready a hot barbecue and place all of the vegetables over direct heat. Cook until charred and slightly soft. Probably about 8 minutes per side. Remove from heat and serve with your favourite barbecue dishes.
Recipe Tips
- Prepare in advance – You can easily prepare this dish early on and then just pop it in the oven before serving.
- Cut the vegetables the same size – To ensure even cooking, it’s recommended to cut the vegetables as close in size as possible.
Substitutions
- Bell peppers – I used red and yellow bell peppers for this dish. You could use either of the colours. Alternatively you could use Italian green peppers or sweet mini peppers.
- Zucchini – A great alternative to zucchini would be eggplant for this dish.
Serving
These grilled vegetables are very versatile and you can serve them so many ways and with many Main Dishes. Below are a few of our favourites!
- Grilled Tenders in a Creamy Sun Dried Tomato Sauce
- Crispy Cod Cakes with Parsley Sauce
- Baked Salmon with a Lemon Basil Cream Sauce
- Baked Parmesan Crusted Chicken
- Crispy Cod Nuggets with Cajun Alioli
Sheet Pan Roasted Mediterranean Vegetables
These Sheet Pan Roasted Mediterranean Vegetables could be your easiest summer side dish, ever! Just throw some vegetables on a baking tray, add garlic, salt and olive oil and call it a day. Easy, fresh and tasty!
Check out this recipe
Bell Pepper Pasta Salad
Today, I'm bringing you this super quick and easy Bell Pepper Pasta Salad! It doesn't have a whole lot of ingredients and would be great alongside your next barbecue!
Check out this recipe
Roasted Vegetable Chickpea Salad
Why not give this Roasted Vegetable Chickpea Salad a try now that the weather is warming up. A warm salad made with chickpeas and roasted vegetables all wrapped up with a minted lemon vinaigrette.
Check out this recipe
Summer Grilled Mixed Vegetables
It just wouldn't be summer without grilling some vegetables to go alongside you weekend barbecue. These Summer Grilled Mixed Vegetables are easy to make, healthy, full of flavour and a would make a great side to grilled chicken or fish. A must make for your next summer cookout.
Servings: 4 servings
Calories: 134kcal
Ingredients
- 4 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon sea salt
- 2 bell peppers cut into thick slices
- 1 large zucchini cut into 2 cm pieces
- 6 oz asparagus ends trimmed
Instructions
- In a small bowl combine the olive oil, rosemary and salt. Stir to combine.
- Lay the vegetables out on a large baking tray and brush them with the olive oil mixture.
- Have ready a hot barbecue and place all of the vegetables over direct heat. Cook until charred and slightly soft. Probably about 8 minutes per side. Remove from heat and serve with your favourite barbecue dishes.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Summer Grilled Mixed Vegetables
Amount Per Serving (1 serving)
Calories 134
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 10mg0%
Potassium 423mg12%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 2347IU47%
Vitamin C 93mg113%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks For Stopping By & Hope To See You Soon!
