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An oval platter with grilled vegetables, including asparagus, red onion, red pepper, zucchini, yellow squash, eggplant, and portobello mushrooms.

Grilled Vegetables

Grilled vegetables turn smoky and caramelized on the grill, creating a colorful, flavorful and EASY side dish perfect for summer meals!
Prep: 15 minutes
Cook: 8 minutes
Total: 25 minutes
Servings: 4 servings
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Ingredients
  

  • 2 portobello mushroom caps about 8 ounces
  • 1 red onion
  • 1 zucchini
  • 1 yellow summer squash
  • 1 eggplant
  • 1 red bell pepper
  • 1 bunch thick asparagus ends trimmed
  • 6 tablespoons olive oil plus additional as needed
  • 1 ½ tablespoons steak seasoning* plus additional as needed
  • Basil pesto optional for serving

Instructions
 

  • Preheat your grill to medium heat, about 375°F, give or take. Make sure the grates are nice and clean. Grab one or two large rimmed baking sheets and keep them handy.
  • With a small spoon, scrape out and discard the portobello mushroom gills. Cut off the ends of the zucchini and yellow squash, then use a mandolin or sharp knife to slice them into 1/2-inch planks. Cut off the ends of the eggplant and slice crosswise into 1/2-inch thick rounds. Cut down and around the sides of the bell pepper from stem to end so you have 4 large pieces. Slice the onion into 3/4-inch thick rings. Transfer everything to the baking sheet(s) as you go.
    Sliced onions, eggplant, yellow squash, and zucchini on one tray; portobello mushrooms and red bell peppers on another.
  • In a bowl, whisk together the oil and steak seasoning.
    A white bowl filled with seasoned oil, placed on a light gray textured surface with shadows.
  • Brush the vegetables all over with the oil, leaving a little behind for the asparagus.
    Sliced eggplant, onion, squash, zucchini, mushrooms, red bell peppers, and asparagus arranged on baking sheets.
  • Move the vegetables over a bit to clear some space on the baking sheet, then add the asparagus. Toss the asparagus with the remaining oil (if you run out, just drizzle with a bit more and add a pinch of steak seasoning).
  • Grill the vegetables on both sides until they're nicely charred (if in doubt, err on the side of undercooking so they don't turn out soggy): 8 to 10 minutes for the onions, bell pepper, and portobellos, 6 to 7 minutes for the zucchini, yellow squash, and eggplant, and 2 to 4 minutes for the asparagus.
    Assorted vegetables, including mushrooms, onions, peppers, zucchini, squash, and asparagus, grilling on a barbecue.
  • Serve hot or at room temperature, drizzled with pesto if desired.

Notes

  • *You can also swap 2 1/2 teaspoons kosher salt and 1 teaspoon ground black pepper
  • TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
  • TO REHEAT: Warm gently in a skillet or enjoy cold or room temperature.

Nutrition

Serving: 1 (of 4)Calories: 286kcalCarbohydrates: 21gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.003gSodium: 16mgPotassium: 1012mgFiber: 9gSugar: 12gVitamin A: 2044IUVitamin C: 66mgCalcium: 77mgIron: 4mg
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