Grilled Summer Veggies

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Gluten-Free, Low Carb, Diabetic, Low Fat, Low Sodium


Side Dishes

Prep Time:

80 Minutes

Cook Time:







Kristina Koslosky


Grilled Summer Vegetables consist of an assortment of asparagus, carrots, red pepper, mushrooms, red onion, yellow squash, and zucchini. One of our favorite go-to grilling summer recipes.


    1/4 cup olive oil
    2 tbsp. honey
    1 tbsp. balsamic vinegar
    1 tsp. oregano
    1/2 tsp. garlic
    1/8 tsp. pepper
    1/8 tsp. salt
    1 bunch asparagus
    4-5 carrots, cut in half
    1 red pepper
    1 package mushrooms
    1 red onion
    1 zucchini
    1 yellow squash


1. In a small bowl, combine olive oil, honey, balsamic vinegar, oregano, garlic, pepper and salt. Mix until combined.
2. Prep vegetables - wash the mushrooms, snap off the lower section of asparagus, cut the carrots in half, slice the red pepper in 1/2 inch wide strips, slice zucchini and squash into 1/4-1/2 inch pieces, and cut the onion into 4-8 wedges (do not cut the ends of the onion).
3. Place vegetables in large plastic bag or in a swallow dish. Cover with marinade. Marinate for at least 1 hour. Toss vegetables every so often to ensure all are covered.
4. Place vegetables on grilling grid. Grill vegetables, covered, over medium heat for 8-15 minutes, stirring every 4 minutes or so.
    • Serve with grilled steak, chicken, pork, ribs, etc. along with a grain or potato side dish.
    • Use an electric grill to avoid some of the health hazards presented by charcoal grilling.
    • If you have suggestions for us, please share in the comments.


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