Grilled Vegetables
Gorgeous Grilled Vegetables with Chimichurri and Tzatziki sauce are great year-round for your family or a crowd. Easy step-by-step instructions for a gorgeous platter.
Servings: 6 - 8 servings
Calories: 149kcal
Equipment
- 1 grill basket, optional
- 1 outdoor grill or stovetop grill pan
Ingredients
- ¼ cup olive oil (or avocado oil/ coconut oil)
- 1 Tablespoon sea salt or kosher salt
- 1 Tablespoon freshly ground black pepper
- 8 ounces chimichurri sauce, optional
Grilling vegetable options:
- 8 carrots, medium size (rainbow or orange) or 16 baby carrots
- 1 large red onion Peel, cut lengthwise into 6 pieces, leaving root intact
- 4 zucchini or yellow squash, or combo of both, trim ends and quarter lengthwise
- 12 thick asparagus spears, woody ends trimmed
- 8 mini bell peppers cut in half and de-seeded (or 2 large bell pepper, de-seeded and cut into wide pieces)
- 1 bunch broccoli florets or broccolini ends trimmed
- 20 cherry tomatoes, on the vine
- 1 head baby bok choy cut in half or quarters lengthwise, leaving stem intact
- 6 garlic cloves, peeled
Instructions
- Preheat the grill to medium-high (380℉ - 400℉) direct heat grilling.
- Oil the grill grates and oil the grill basket, if using.
- Clean, trim, and chop all vegetables, as described above
- Prepare Chimichurri Sauce, optional, and set aside in a small bowl
- Put all veggies on a sheet pan, drizzle with oil, and toss to coat. Sprinkle with salt and pepper.
- Place the longer cooking vegetables on the grill first. (see cooking times below)TIP: Place elongated vegetables perpendicular to the grates to prevent them from falling thru the grates
Cooking Times:
- 4 minutes, per side: Carrots, Onions, Broccoli, Broccolini, Sweet Potatoes, large Peppers, Garlic Cloves, Eggplant, Brussels Sprouts3 minutes, per side: Squash, Zucchini, small Peppers, thicker Asparagus, Cauliflower, Green Beans, Portabella Mushrooms1 1/2 – 2 minutes, per side: Cherry Tomatoes, Baby Bok Choy, other Lettuces
- Grill halfway, turn with a spatula or tongs and finish cooking. Vegetables should be lightly softened and charred.
- Remove to a serving tray and continue with the remaining vegetables.
- Serve warm or at room temperature with Chimichurri or other sauces.
Notes
- Easy homemade Chimichurri Sauce
- Nutritional facts do not include chimichurri or other sauces
Nutrition
Calories: 149kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1201mg | Potassium: 616mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3174IU | Vitamin C: 69mg | Calcium: 74mg | Iron: 2mg