Grilled Vegetables – Spend With Pennies

Grilled vegetables are the perfect summer recipe. Use any combination of your favorite seasonal veggies in this zesty blend of herbs and spices.

Seasonings and Marinade

This marinade has oil to help with grilling and to help the seasonings stick, and a bit of butter for a little extra flavor and char. Garlic and lemon add flavor. Be sure to salt generously.

Variations

• Besides what’s in the recipe, consider chunks of eggplant, baby red potatoes or carrots (parboiled).
• Match the seasonings to the menu! Go for a zesty Cajun, savory Italian, or Tex-Mex taco blend.
• Before serving, sprinkle a little Parmesan cheese or crumbled feta over the top for a pop of tangy flavor.

Grilling Tips and Tricks

• Be sure to shake extra marinade from the veggies before grilling so it doesn’t drip into the coals, which might cause a flame flare-up.
• Veggies cook fast, and some cook faster than others, so keep an eye on them and turn them frequently.
• Smaller veggies like cherry tomatoes and button mushrooms can be threaded onto skewers, kabob-style. If using wooden skewers, be sure to soak them for about 30 minutes in water so they don’t burn on the grill.

Storing Leftover Veggies

Keep leftover grilled vegetables in a zippered bag in the refrigerator for up to 4 days, and reheat them in the microwave, on the stovetop, or under the broiler with a pinch of sea salt to refresh the flavors. Freeze leftovers in a zippered bag for up to one month.

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Grilled Vegetables

This grilled vegetables recipe makes an assortment of bright & colorful veggies perfectly seasoned and grilled until tender.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat grill to medium-high heat, about 375°F-400°F.

• Place prepared vegetables in a large bowl or on a rimmed baking sheet.

• Add the seasoning mix and toss well to coat.

• Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).

• Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.

• Garnish with additional fresh herbs if desired. Serve warm.

Store leftover veggies in the fridge in an airtight container for up to 3-4 days. Reheat under the broiler, on the grill, or in the microwave. 

Calories: 164 | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 802mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2569IU | Vitamin C: 68mg | Calcium: 56mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

Diet Vegetarian

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