Name: Summer Grilled Vegetables
Total time: 40 min
Ingredients: 0.5 cup chopped fresh flat-leaf parsley; 0.333 cup chopped fresh mint leaves; 1.5 tablespoons lemon juice; 2 teaspoons minced garlic; 0.5 teaspoon crushed red pepper; 6 tablespoons extra-virgin olive oil, plus 1/4 cup, divided; 1 teaspoon salt, divided; 0.75 teaspoon ground pepper, divided; 2 red bell peppers, stemmed, seeded and quartered lengthwise; 2 zucchini, halved lengthwise; 2 summer squash, halved lengthwise; 1 red onion, cut crosswise into 1/2-inch slices; 1 medium eggplant, cut crosswise into 1/2-inch slices; 1 pound asparagus, trimmed

Summer Grilled Vegetables

Colorful grilled summer vegetables are served with a light and refreshing sauce in this easy side dish that pairs perfectly with just about everything.

Jasmine Smith

Published on February 17, 2021

Summer Grilled Vegetables — Photo: Caitlin Bensel

Active Time:

20 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian Vegan

Jump to Nutrition Facts

Ingredients

½ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh mint leaves
1 ½ tablespoons lemon juice
2 teaspoons minced garlic
½ teaspoon crushed red pepper
6 tablespoons extra-virgin olive oil, plus 1/4 cup, divided
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
2 red bell peppers, stemmed, seeded and quartered lengthwise
2 zucchini, halved lengthwise
2 summer squash, halved lengthwise
1 red onion, cut crosswise into 1/2-inch slices
1 medium eggplant, cut crosswise into 1/2-inch slices
1 pound asparagus, trimmed

Directions

Preheat grill to medium-high (400-450°F).
Combine parsley, mint, lemon juice, garlic, crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.
Brush bell peppers, zucchini, squash, onion, eggplant and asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.

Tip

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts (per serving)

223	Calories
18g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 223
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 6g	21%
Total Sugars 8g
Protein 4g	8%
Total Fat 18g	23%
Saturated Fat 3g	15%
Vitamin A 2821IU	56%
Sodium 305mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.