Grilled Summer Vegetable Medley with Herb Infusion
Celebrate the fresh flavors of summer with this Grilled Summer Vegetable Medley, a delightful approach to using up your garden bounty. This vibrant dish features tender zucchini, sweet red bell peppers, and aromatic Vidalia onions, all kissed by the smoke of the grill and complemented by a zesty herb marinade. Ideal for a quick lunch or as a snack alongside your favorite dip, such as garlic mayo or refreshing tzatziki sauce, this recipe offers versatility and flavor in every bite. Enjoy the satisfying crunch of grilled veggies that are perfect for stuffing into a warm pita or just as they are, straight from the grill!
6
Servings
N/A
Calories
9
Ingredients
Ingredients
zucchini
4 (trimmed and cut into quarters)
red bell peppers
2 (trimmed, cored, and cut into quarters)
Vidalia onion
1 large (peeled and cut into 1/4 to 1/2 inch circles)
olive oil
1/4 cup (for drizzling)
balsamic vinegar
1/4 cup (for marinating)
garlic clove
1 (chopped)
fresh basil
1/8 cup (chopped)
fresh oregano
1/8 cup (chopped)
Cavender's All Purpose Greek Seasoning
1 1/4 tablespoons (to taste)
Instructions
1
Prepare your grill to a medium-high heat and ensure the grates are clean.
2
Begin by trimming the ends off the zucchini and cutting each in half lengthwise before slicing into quarters.
3
Remove the stem, core, and seeds from the red bell peppers, then slice them from top to bottom into four equal parts.
4
Peel the Vidalia onion and lay it on its side, cutting it into 1/4 to 1/2 inch thick circles while keeping the layers intact.
5
In a shallow baking dish, combine the zucchini, bell peppers, and onion. In a separate bowl, whisk together the olive oil and balsamic vinegar, then drizzle it over the vegetables.
6
Sprinkle the chopped garlic, fresh basil, fresh oregano, and Cavender's Greek Seasoning over the vegetable mixture. Toss gently to coat all the veggies thoroughly in the marinade.
7
Using tongs, place the seasoned vegetables directly onto the preheated grill or a grilling basket to prevent any from falling through.
8
Grill the vegetables for about 2 to 3 minutes on each side until they are beautifully marked and tender. Brush with any remaining marinade as you turn them.
9
Once done, remove the vegetables from the grill and serve them hot or allow them to cool for a delightful cold dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Summer Vegetable Medley?
It is a vibrant dish featuring tender zucchini, sweet red bell peppers, and Vidalia onions grilled with a zesty herb marinade.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What are the primary vegetables used in this medley?
The main vegetables are 4 zucchini, 2 red bell peppers, and 1 large Vidalia onion.
How should the zucchini be prepared?
The zucchini should be trimmed at the ends, cut in half lengthwise, and then sliced into quarters.
How do I prepare the red bell peppers for the grill?
Remove the stem, core, and seeds, then slice them from top to bottom into four equal parts.
What is the best way to cut the Vidalia onion?
Peel the onion and cut it into circles that are 1/4 to 1/2 inch thick, keeping the layers intact.
What ingredients are in the herb marinade?
The marinade consists of olive oil, balsamic vinegar, chopped garlic, fresh basil, and fresh oregano.
What seasoning is recommended for this dish?
Cavender's All Purpose Greek Seasoning is used to flavor the vegetables.
How much olive oil and balsamic vinegar is needed?
The recipe calls for 1/4 cup of olive oil and 1/4 cup of balsamic vinegar.
What is the required grill temperature?
The grill should be preheated to a medium-high heat.
How long do the vegetables need to cook?
Grill the vegetables for approximately 2 to 3 minutes on each side until they are tender and have grill marks.
Should the vegetables be marinated before grilling?
Yes, toss the vegetables in a shallow dish with the oil, vinegar, herbs, and seasoning before placing them on the grill.
Can I brush the vegetables with extra marinade during cooking?
Yes, it is recommended to brush them with any remaining marinade when you turn them over.
How do I keep the vegetables from falling through the grill grates?
You can use a grilling basket or place them carefully directly on the grates using tongs.
Can this dish be served cold?
Yes, you can serve the vegetables hot off the grill or allow them to cool for a refreshing cold dish.
What are some suggested dips for these grilled veggies?
Garlic mayo or a refreshing tzatziki sauce are excellent pairings for these vegetables.
Is this recipe suitable for a quick lunch?
Absolutely, it is described as an ideal option for a quick lunch or a healthy snack.
Can I use these vegetables in a sandwich?
Yes, they are perfect for stuffing into a warm pita.
How much fresh basil and oregano is required?
The recipe uses 1/8 cup of chopped fresh basil and 1/8 cup of chopped fresh oregano.
How many garlic cloves are needed?
The recipe requires one chopped garlic clove.
Is this recipe considered vegetarian?
Yes, it is a vegetarian-friendly dish focusing on fresh garden vegetables.
What type of onion is best for this recipe?
A Vidalia onion is preferred for its sweet and aromatic qualities.
Do I need to peel the zucchini?
No, the recipe suggests trimming the ends and slicing them without peeling.
What is the measurement for the Greek seasoning?
Use 1 1/4 tablespoons of Cavender's All Purpose Greek Seasoning.
What should I do with the grill grates before cooking?
Ensure the grates are clean before preheating the grill.
Can I prepare this in a baking dish?
A shallow baking dish is used to combine and coat the vegetables in marinade before they go on the grill.
Is this a good recipe for using garden bounty?
Yes, it is specifically described as a delightful way to use up fresh summer garden vegetables.
Should I use fresh or dried herbs?
The recipe specifies fresh basil and fresh oregano for the best flavor infusion.
Are the bell peppers cut into rings or strips?
They are cut from top to bottom into four equal quarters.
Can I make this ahead of time?
Yes, since it can be served cold, it is a great make-ahead option for summer meals.