Grilled Spring Vegetables
Grilled Spring Vegetables are a simple, healthy, and delicious way to celebrate the season’s freshest produce. This recipe combines vibrant asparagus, zucchini, bell peppers, and cherry tomatoes, lightly seasoned and grilled to perfection for a smoky, caramelized flavor. Packed with nutrients and naturally gluten-free, these veggies make the perfect side dish or base for a variety of meals. Whether you’re hosting a barbecue, meal prepping for the week, or just craving a clean and colorful dish, Grilled Spring Vegetables are a quick and versatile option that everyone will love.
Equipment
- Grill: An outdoor grill (charcoal or gas) or an indoor grill pan for cooking the vegetables.
- Tongs: For flipping and handling the vegetables on the grill.
- Cutting Board: To chop and prepare the vegetables.
- Chef’s Knife: For slicing the vegetables into uniform pieces.
- Mixing Bowl: To toss the vegetables with olive oil, herbs, and seasonings.
- Basting Brush: For lightly coating the grill grates with oil (optional).
- Grill Basket or Skewers: To prevent smaller vegetables, like cherry tomatoes, from falling through the grates (optional but helpful).
- Measuring Spoons: For measuring olive oil and seasonings accurately.
Ingredients
- 1 Zucchini, sliced into ½-inch rounds
- 1 Yellow squash, sliced into ½-inch rounds
- 1 Red bell pepper, cut into 1-inch pieces
- 1 Bunch of asparagus, ends trimmed
- 1 Cup Cherry tomatoes
- 2 Tbsp Olive oil
- Salt and pepper, to taste
- Optional: fresh herbs (like basil or thyme), lemon wedges for serving
Instructions
- Preheat your grill: Get your grill going at a medium-high heat. You want it hot enough to char the veggies slightly, but not so hot that they turn into charcoal.
- Prep your veggies: While the grill heats up, toss your cut veggies in a large bowl with olive oil, salt, and pepper. If you're using fresh herbs, chop them up and throw them into the mix as well.
- Grill 'em up: Lay your vegetables on the grill in a single layer, giving them a little space to breathe. Grill for about 3-4 minutes on each side, or until they're tender and have those gorgeous grill marks. For the cherry tomatoes, use a grill basket or skewer them to keep them from falling through the grates
- Serve and enjoy: Once grilled to perfection, transfer the vegetables to a serving platter. Squeeze some lemon over the top for an extra zing and sprinkle with more fresh herbs if you like.
Notes
Make-Ahead Tips:
Grilled Spring Vegetables are a fantastic option for meal prep or planning ahead for gatherings. Here’s how you can prepare them in advance:
Grilled Spring Vegetables are a fantastic option for meal prep or planning ahead for gatherings. Here’s how you can prepare them in advance:
- Prepping Ahead: Wash, dry, and cut all your vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to grill.
- Marinate Early: Toss your vegetables with olive oil, herbs, and seasonings a few hours before grilling. This allows the flavors to infuse while you focus on other prep.
- Grill in Advance: You can grill the vegetables up to a day ahead of time. Once cooked, let them cool completely, then store in an airtight container in the fridge. Simply reheat when ready to serve.
- Refrigerator: Store leftover Grilled Spring Vegetables in an airtight container for up to 3–4 days. They’re just as tasty cold, but you can reheat them for a warm side dish.
- Freezer: While freezing is not ideal for all vegetables due to texture changes, sturdier options like bell peppers and zucchini can be frozen for up to 2 months. Spread them on a baking sheet to freeze individually before transferring to a freezer-safe container or bag.
- Reheating: Reheat the vegetables in a skillet over medium heat or on the grill for a few minutes. Alternatively, use the microwave for a quick reheat, though it may slightly soften the texture.