Description
Delicious and healthy grilled vegetables, perfect for a summer barbecue or weeknight dinner.
Ingredients
Scale
- 1 medium zucchini – cut lengthwise then sliced
- 1 medium onion, sliced in 8 sections
- 1 cup carrots, chunked
- 1 cup cauliflower heads
- 1 tablespoon olive oil
- 1 handful sugar snap peas
- 1 cup grape tomatoes, halved
Instructions
- Preheat the grill on Medium to reach approximately 350 degrees F.
- Add the zucchini, onion, carrots, and cauliflower to a large bowl.
- Drizzle olive oil over the vegetables and toss to coat. Set aside.
- Add the vegetables to a large grill pan and cook for approximately 8 minutes, turning frequently.
- Add in the sugar snap peas and tomatoes and cook for an additional 2-3 minutes.
- Transfer to a serving platter and serve immediately.
Notes
Grilled vegetables can be served warm as a side dish or tossed in salads. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg