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Quick Grilled Vegetable Medley

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A smoky, colorful grilled vegetable medley ready in just 15 minutes, perfect for busy weeknights or last-minute meals. This recipe is flexible, healthy, and packed with vibrant flavors.

Ingredients

Scale
  • 1 medium zucchini, sliced into 1/4-inch thick rounds
  • 1 red bell pepper, cut into 1-inch strips
  • 1 medium yellow squash, sliced into 1/4-inch thick rounds
  • 1 medium red onion, cut into thick wedges
  • 1 cup cherry tomatoes, whole or halved
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme or rosemary, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F). Let it warm up for 5 minutes.
  2. Wash and slice zucchini, yellow squash, and red bell pepper into uniform pieces. Cut the red onion into wedges and halve the cherry tomatoes if large.
  3. In a large bowl, combine olive oil, minced garlic, chopped thyme, salt, and black pepper. Add the vegetables and toss gently until evenly coated.
  4. Place the vegetables on the grill. Start with onion wedges and bell peppers, grilling about 5 minutes per side.
  5. Add zucchini, squash, and cherry tomatoes after the first 5 minutes. Grill these for another 3-4 minutes per side with the lid closed.
  6. Check for doneness: vegetables should have grill marks, be tender but still hold shape; cherry tomatoes should soften and slightly char without collapsing.
  7. Transfer veggies to a serving plate and drizzle with fresh lemon juice. Toss lightly and adjust seasoning if needed.
  8. Serve immediately warm. Leftovers can be enjoyed cold or gently reheated.

Notes

Use fresh vegetables for best results; if using frozen, thaw and pat dry thoroughly. Oil both grill grates and vegetables to prevent sticking. Keep grill at medium-high heat and avoid flipping veggies too often to develop good grill marks. For easier cleanup, line grill pan with foil with holes poked. Leftovers store well in the refrigerator for up to 3 days and reheat gently in a skillet rather than microwave to preserve texture.

Nutrition

Keywords: grilled vegetables, quick recipe, easy dinner, healthy side dish, vegan, gluten-free, summer recipe

Find it online: https://sunnysavory.com/quick-grilled-vegetable-medley-recipe-perfect-for-easy-15-minute-meals/