Ingredients
Cooking spray, for the grill
1 yellow squash, cut into rounds
1 zucchini, cut into rounds
8 ounces cremini mushrooms, stemmed
1 small red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 ear fresh corn, cut into 1-inch rounds
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Sauce and Dressing Options
Tzatziki
Pesto
Greek dressing
Instructions
- Prepare the grill: Preheat grill to medium-high heat and spray grates lightly with cooking spray to prevent sticking.
- Prep the vegetables: Arrange cut vegetables in a large bowl or tray. Drizzle with olive oil and toss to coat evenly. Season generously with sea salt and freshly ground black pepper.
- Grill the vegetables: Place vegetables directly on grill or in grill basket. Cook about 4–5 minutes per side, turning occasionally, until grill marks appear and vegetables are tender but still crisp.
- Serve: Transfer grilled vegetables to platter. Drizzle with tzatziki, pesto, or Greek dressing, or serve sauces on the side for dipping.
Notes
Add asparagus, eggplant slices, or cherry tomatoes for variety.
Sprinkle with crumbled feta or parmesan cheese before serving.
Toss with fresh herbs like basil, oregano, or parsley for extra aroma.
Drizzle with balsamic glaze for a sweet tangy finish.
Marinate vegetables in garlic and herbs before grilling for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg