Ingredients
Scale
- 2 medium red bell peppers, cored and seeded and cut into 8 equal chunks
- 1 medium orange bell pepper, cored, seeded and cut into 8 equal chunks
- 3 ears yellow corn, shucked, cut into 4 portions each
- 3 small red onions, peeled, then cut into quarters from root to tip
- 2 medium zucchini, sliced lengthwise into 1/3-inch thick strips
- 1 lb. asparagus, medium thickness, tough ends trimmed and discarded
- 8 oz. button mushrooms
- Olive oil (or avocado oil cooking spray)
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup finely chopped fresh parsley
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp minced garlic
- 1/3 cup grated parmesan cheese (optional)
Instructions
- In a mixing bowl, whisk together the olive oil, parsley, lemon juice, and garlic. Season lightly with salt to taste.
- Preheat your gas grill over medium-high heat until it reaches about 425 degrees Fahrenheit.
- On one baking sheet, spread out the red bell peppers, orange bell peppers, corn, and red onions. Spray generously with cooking spray and season with salt and pepper.
- On another baking sheet, spread out the zucchini, asparagus, and mushrooms. Spray generously with cooking spray and season with salt and pepper.
- Add the bell peppers, corn, and red onions to the grill. Cover and grill for about 4 minutes per side until they are slightly charred.
- Next, add the zucchini, asparagus, and mushrooms to the grill. Cover again and grill for about 3 minutes per side until tender.
- Transfer all grilled vegetables to a serving platter or return them to baking sheets. Brush with the herby olive oil mixture then sprinkle with parmesan if using. Serve warm!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg