Name: Summer Grilled Vegetables
Total time: 40 min
Ingredients: 0.5 cup chopped fresh flat-leaf parsley; 0.333 cup chopped fresh mint leaves; 1.5 tablespoons lemon juice; 2 teaspoons minced garlic; 0.5 teaspoon crushed red pepper; 6 tablespoons extra-virgin olive oil, plus 1/4 cup, divided; 1 teaspoon salt, divided; 0.75 teaspoon ground pepper, divided; 2 red bell peppers, stemmed, seeded and quartered lengthwise; 2 zucchini, halved lengthwise; 2 summer squash, halved lengthwise; 1 red onion, cut crosswise into 1/2-inch slices; 1 medium eggplant, cut crosswise into 1/2-inch slices; 1 pound asparagus, trimmed

Summer Grilled Vegetables

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1 Review

Colorful grilled summer vegetables are served with a light and refreshing sauce in this easy side dish that pairs perfectly with just about everything.

Jasmine Smith

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Ingredients

½ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh mint leaves
1 ½ tablespoons lemon juice
2 teaspoons minced garlic
½ teaspoon crushed red pepper
6 tablespoons extra-virgin olive oil, plus 1/4 cup, divided
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
2 red bell peppers, stemmed, seeded and quartered lengthwise
2 zucchini, halved lengthwise
2 summer squash, halved lengthwise
1 red onion, cut crosswise into 1/2-inch slices
1 medium eggplant, cut crosswise into 1/2-inch slices
1 pound asparagus, trimmed

Directions

Preheat grill to medium-high (400-450°F).
Combine parsley, mint, lemon juice, garlic, crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.
Brush bell peppers, zucchini, squash, onion, eggplant and asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.

Tip

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Originally appeared: EatingWell.com, February 2021

Nutrition Facts (per serving)

223	Calories
18g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 6 oz.
Calories 223
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 6g	21%
Total Sugars 8g
Protein 4g	8%
Total Fat 18g	23%
Saturated Fat 3g	15%
Vitamin A 2821IU	56%
Sodium 305mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Summer Grilled Vegetables

Ingredients

Directions

Tip

Nutrition Facts (per serving)

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