Grilled Vegetables

There's a unique magic that happens when the smoky flavor of the grill meets the natural sweetness of fresh vegetables. Grilled vegetables, specifically bell peppers and zucchini, offer a delightful taste sensation that's both nutritious and tantalizing to the palate.

They're perfect as a healthy side dish, as part of a grilled veggie platter, or even incorporated into sandwiches and salads. If you're looking for a simple yet delicious way to bring out the best in your veggies, grilling them is the way to go.

Why This Recipe Works

Intensified Flavors: Grilling bell peppers and zucchini enhances their natural flavors. The direct heat from the grill caramelizes the natural sugars in the vegetables, resulting in a delightful charred taste. This smoky and slightly sweet flavor profile can't be achieved through other cooking methods like boiling or steaming. Simply put, grilling unlocks a unique flavor dimension that's utterly irresistible.

Versatility and Health Benefits: Grilled bell peppers and zucchini aren't just tasty, they're also packed with nutrients. Both veggies are rich in vitamins, antioxidants, and fiber, making them a heart-healthy choice. Additionally, the recipe is adaptable. You can season them with various herbs and spices or even marinate them for added depth of flavor. Whether you're a seasoned chef or a grilling newbie, you'll find this recipe easy to follow and rewarding in taste.

Ingredients

Bell Peppers: These are sweet peppers that come in various colors like red, green, yellow, and orange. Each has a slightly different flavor. Substitute: Anaheim peppers for a milder taste.

Zucchini: A type of summer squash that's mild in flavor. It has a smooth skin that's best when it's green and firm. Substitute: Yellow squash.

Olive Oil: Helps in grilling and adds a rich flavor. Substitute: Canola oil or avocado oil.

Salt: Enhances the natural flavors of the vegetables. Substitute: Kosher salt or sea salt.

Black Pepper: Adds a slight spicy kick. Substitute: Crushed red pepper for more heat.

Tips

  • Choose firm vegetables for better grilling.
  • Preheat the grill to a medium-high heat for even cooking.
  • Cut vegetables into uniform sizes to ensure even grilling.
  • Don't overcrowd the grill; leave some space between vegetables.
  • Use a grill basket or foil to prevent smaller pieces from falling through grill grates.

How to Serve

Grilled vegetables are not only a delightful side dish but can also be the star of a meal. Their smoky flavor complements a variety of dishes. Here are three specific ideas:

  • Serve them alongside grilled chicken or fish for a complete grilled meal.
  • Incorporate them into a grilled vegetable salad with some feta cheese and a balsamic glaze.
  • Use them as a topping for grilled pizza, adding a layer of smokiness to your slice.

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Grilled Vegetables

Savor the smoky flavors of bell peppers and zucchini in this simple Mediterranean grilled vegetable recipe. Perfect as a side dish or a main highlight.
4.50 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Keyword: bell peppers, olive oil, zucchini
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Corrie

Ingredients

  • 3 Bell Peppers multiple colors sliced
  • 2 Zucchinis sliced
  • 3 tablespoons Olive Oil
  • 1 teaspoonSalt
  • 1 teaspoonBlack Pepper
  • ½ teaspoon Garlic Powder
  • ½ teaspoonDried Oregano

Instructions

  • Preheat the grill to medium-high heat.
  • In a large bowl, combine bell peppers and zucchini. Drizzle with olive oil.
  • Sprinkle salt, black pepper, garlic powder, and oregano over the vegetables. Toss to coat well.
  • Place vegetables on grill (or in a grill basket/foil) and cook for 3-5 minutes on each side or until they have nice grill marks and are tender.
  • Remove from grill and serve immediately.

Nutrition

Calories: 443kcal Carbohydrates: 13g Protein: 5g Fat: 43g Saturated Fat: 6g Polyunsaturated Fat: 5g Monounsaturated Fat: 31g Sodium: 33mg Potassium: 1041mg Fiber: 4g Sugar: 10g Vitamin A: 784IU Vitamin C: 70mg Calcium: 64mg Iron: 2mg
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