Grilled Vegetables

Ingredients

  • (Serves 6–8)
  • 1 medium zucchini, sliced 1/2 inch thick
  • 1 medium crookneck squash, sliced 1/2 inch thick
  • 1 yellow pepper, seeded and quartered
  • 1 red pepper, seeded and quartered
  • 1 green pepper, seeded and quartered
  • 4–5 button mushrooms, halved or sliced
  • 1 red onion, sliced
  • 1 bunch green onions (optional), trimmed to 4 inches
  • 1 sweet potato (optional), pre-cooked and sliced 1/2 inch thick
  • 1/2 to 1 cup vinaigrette dressing

  • 1 tablespoon oil

Grilled vegetables are the unsung heroes of summer barbecues. This colorful mix of zucchini, sweet peppers, mushrooms, and more gets a flavor boost from a zesty vinaigrette marinade. It’s the perfect side dish—healthy, hearty, and irresistibly good.

Cooking Steps

  • 1
    Marinate:
  • 2
    Place all prepared vegetables in a large bowl or resealable bag.
  • 3
    Add vinaigrette and marinate for 1 to 2 hours in the refrigerator.
  • 4
    Grill:
  • 5
    Preheat grill to medium-high.
  • 6
    Lightly oil a small-holed grill rack or grill basket.
  • 7
    Spread vegetables evenly and grill until tender, turning occasionally.
  • 8
    Brush with additional vinaigrette while grilling for extra flavor.

Pro Tip:

  • 1
    Choose a variety of colors for visual appeal and nutrition.
  • 2
    Grill over indirect heat for more even cooking.
  • 3
    Use any extra vinaigrette as a drizzle before serving.

Perfect Pairings:

  • 1
    Grilled chicken or steak
  • 2
    Portabella mushrooms
  • 3
    Warm pita bread or grilled corn
  • 4
    Add to pasta salads or grain bowls

Roughing It Easy

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