Incredible Grilled Vegetables

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

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Living in Central New York our cold weather lasts (what seems like) FOREVER but as soon as the snow melts our grill comes out of the shed and onto to the deck…..grill season is OFFICIALLY open! We get really excited for THAT first grilled meal.

Kids usually stick to the simple hot dogs or burgers and the Mr and I usually have chicken and veggies. We LOVE grilled veggies. I usually make enough to have plenty of leftovers, I do the same with chicken.

I am so excited to share this recipe with you, it might seem involved but believe me it’s WORTH it and they make for wonderful leftovers, actually that’s how I prefer them. Below is one of my favorite meals – smoked salmon, pesto pasta, cucumber bites and these veggies.

A couple years ago I wanted to get my husband a grill for Father’s Day, I was squirreling money away for 4 months from my little babysitting gig. It had to be slow and steady, I couldn’t have him notice that my ‘stash’ wasn’t growing. When Father’s Day finally rolled around I couldn’t decide what grill to get him so I got him a leaf glower instead. And I am so glad I did. A few months later Lowe’s clearanced out all their summer grills and I was able to get him a grill that was WAY out of my price range but with half off it fell right under the amount I saved. I was so excited and when I finally brought him to the store to show him what I bought – lets just say HE WAS VERY THRILLED!

He has always been the grill master of the family but with a great grill he has grown even more. Over the last two years he have been slowly adding accessories for the grill and he says that having quality accessories are key to great grilled food and this pan is no exception. We have another grilling pan but he says it just doesn’t compare. The one we currently use is the Weber Professional-Grade Grill Pan.

You want to grill the vegetables in a single layer (as close as possible), over crowding will take longer to cook them causing them to lose their shape.

The key to these incredible grilled vegetables is not over cooking them, pull them off the grill right when they get tender. Over grilling them will cause them to lose their bright color and it will make them mushy, you don’t want them to fall apart. Vegetables are best grilled on medium-high heat.

***After making this recipe a couple more times (since posting the original recipe) I adjusted some vegetable amounts. The original recipe makes A LOT and will not fit every family.

Ingredients for Vegetables

• 1 pound mini peppers
• 1 eggplant
• 1 yellow squash
• 2 zucchinis
• 1 bunch asparagus
• 24 oz mushrooms

Ingredients for Pre-Grill Marinade

• 6 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 4 garlic cloves, crushed
• 1/3 cup parsley
• 2 tbsp vinegar
• 1/2 tsp cumin, optional

Ingredients for Post-Grilling Dressing

• 6 tbsp olive oil
• 6 tbsp fresh lemon juice
• 2 tbsp vinegar
• 3 garlic cloves, crushed
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Italian seasoning
• 1 tbsp parsley
• 1 tbsp dill
• 1/2 – 1 tsp hot chili pepper flakes
• 1 red onion, cut in half and thinly sliced

Prepare the Veggies

1. Prepare the veggies the following way. Cut the zucchini, squash and eggplant halved lengthwise, then half inch thick semi circles. Cut the asparagus in thirds, mushrooms in half, don’t cut the peppers unless you are using bell peppers (that’s what I used this time but baby peppers are much better). If you are using bell peppers (you will need 4-5) clean them of the seeds, cut into sixths and then in half.

2. Place all the vegetables in a large bowl, gently mix and set a side.

Instructions for the Pre-Grill Marinade

1. In a mason jar combine all the pre-grill marinade ingredients. Put the top on and shake vigorously until all ingredients come together.

2. Pour the marinade over the veggies, mix until the veggies are coated. Allow the vegetables to sit at room temperature for at least 1-2 hours.

Instructions for Post-Grilling Dressing

1. Combine all ingredients for the post-grilling dressing in a mason jar besides the red onion, cover with a lid and shake vigorously until the dressing comes together.

3. Grill the vegetables until they are just tender, do not over cook them. Once all the vegetables are grilled return them to the same large bowl, add the red onion and pour the post-grilling dressing over all the vegetables. Mix gently until all vegetables are coated in the dressing.

4. The vegetables are really good served immediately but they are phenomenal (and my favorite) served cold, they make for amazing leftovers.

If you make this recipe or any of my recipes please leave a review here, thank you!

You can also follow me on Instagram at @mytrimkitchen.