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Grilled Summer Vegetables

By eHealthIQ
Reviewed: May 14, 2013

At your next Summer BBQ, think about grilling up some in season veggies as your side item. Healthy and yummy!
Grilled Summer Vegetables
( Makes 6 servings )

  • 3 zucchini sliced lengthwise into 1/2-inch-thick rectangles
  • 3 yellow squash sliced lengthwise into 1/2-inch-thick rectangles
  • 2 red bell peppers, seeded and halved
  • 2 green bell peppers, seeded and halved
  • 1 bunch asparagus, trimmed
  • 12 cremini mushrooms
  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper
  • Slightly sprinkle with onion and garlic powder
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves


Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini and mushrooms; 4 minutes for the asparagus. Arrange the vegetables on a platter.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables.

Modified and Adapted from The Food Network



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