How do you grill vegetables on the stove?

If you do not have an outdoor grill, you can use a grill pan and cook these on the stovetop. Heat the grill pan to medium heat and follow the same cooking directions.

How to roast vegetables in the oven

To roast these vegetables, preheat the oven to 425°F. After tossing the vegetables in oil and seasoning on the baking sheet, roast in the oven for 15 to 20 minutes or until tender and slightly charred on the edges.

Should you marinate vegetables before grilling?

I like to coat them in oil and seasonings before cooking, but other than that, any type of sauce or marinade I might serve with them, I toss them in after cooking.

Easy Grilled Vegetables - Hungry Foodie

Name: Easy Grilled Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 ears of corn, shucked and cleaned; 2 zucchini, halved and quartered; 1 medium red onion, sliced into 1/3 inch rounds; 1 red bell pepper, seeded and cut into large strips; 1 orange bell pepper, seeded and cut into large strips; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; sea salt and black pepper

Description

This Easy Grilled Vegetables Recipe is perfect for summer barbecues, cookouts, the 4th of July, you name it. Fresh vegetables, drizzled with oil, seasoned and then grilled to perfection - corn on the cob, bell peppers, zucchini, and red onions. It is the perfect healthy side dish option and pairs well with any protein.

Ingredients

Scale

4 ears of corn, shucked and cleaned
2 zucchini, halved and quartered
1 medium red onion, sliced into 1/3 inch rounds
1 red bell pepper, seeded and cut into large strips
1 orange bell pepper, seeded and cut into large strips
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
sea salt and black pepper

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Instructions

Line all of the vegetables in a single layer across a rimmed baking sheet.
In a small bowl, whisk together the olive oil, garlic powder, onion powder, and oregano.
Drizzle the oil mixture over the vegetables and toss to every coat. Season generously with salt and pepper.
Preheat the grill to medium - about 375°F. Lightly oil the grill grates. Put the corn on the grill first and cook for 4 minutes on each side.
Add the remaining vegetables and cook for 4 minutes on each side.
Transfer the vegetables back to the rimmed baking sheet and toss in any remaining oil.

Notes

Storage: Store leftovers in the refrigerator for up to 3 days. Storage: Store leftovers in the refrigerator for up to 3 days.
Reheating: I recommend reheating these grilled vegetables for a few minutes on the grill, in the oven, or in a pan on the stovetop.
Mix up the veggies: Some other great vegetables to throw in the mix are mushrooms, eggplant, asparagus, broccoli, sweet potatoes, and tomatoes.
Add balsamic: For a kick of bright acidity, add 2 tablespoons of balsamic vinegar to the oil and spices.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dishes
Method: Grilling
Cuisine: American

Nutrition

Calories: 180