Categorized:

  • Healthy
  • Sides & Sauces

Tagged:

  • asparagus
  • bell peppers
  • corn
  • garlic
  • mushrooms
  • olive oil
  • parmesan cheese
  • parsley
  • red onions
  • zucchini
Platter with rainbow color of grilled vegetables. - 1

Grilled Vegetables

Ingredients

  • 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
  • 1/3 cup grated parmesan cheese (optional)

Herby olive oil

  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp minced garlic

Instructions

  • For the herby olive oil in a mixing bowl whisk together olive oil, parsley, lemon juice and garlic. Season lightly with salt to taste.
  • Preheat a gas grill over medium-high heat to about 425 degrees.
  • On one 18 by 13-inch baking sheet spread out red and orange bell peppers, corn, and red onions. Spray somewhat generously with cooking spray to coat each surface, season with salt and pepper.
  • Turn and coat opposite side of vegetables with cooking spray and season with salt and pepper.
  • On a second 18 by 13-inch baking sheet spread out zucchini, asparagus and mushrooms. Spray somewhat generously with cooking spray to coat each surface.
  • Turn and coat opposite side of vegetables with cooking spray and season with salt and pepper.
  • To the grill add the crisper vegetables first including the bell peppers, corn and red onions. Grill, covered, about 4 minutes per side.
  • Add the zucchini, asparagus, and mushrooms. Grill, covered, about 3 minutes per side until tender.
  • Transfer vegetables to a serving platter or return to baking sheet. Brush with the parsley oil mixture then sprinkle with the parmesan if using and serve.

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