Grilled Vegetable Medley (Edit recipe)

This colorful grilled vegetable medley is packed with amazing flavors and cooked until tender in a grill basket. Coated with an easy and delicious marinade, these veggies are a perfect nutritious side dish to any summer barbecue!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	99
Fat:	7 g
Carbohydrates:	6 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	441 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

For the Marinade

2 Tbsp Avocado Oil, (or olive oil)
2 Tbsp Low Sodium Soy Sauce
1 Tbsp Dijon Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Black Pepper

Vegetables

2 Bell Pepper, red, yellow, or orange, chopped into 1-inch pieces, about 1 1/2 cups chopped
1 Zucchini, sliced in 1-inch half moons, about 2 cups
8 oz White Mushrooms, sliced in half or quarters (about 3 cups)
1/2 Red Onion, chopped, about 1 cup
1 cup Cherry Tomato, whole

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop all the vegetables, then add them to a large bowl except for cherry tomatoes.
Preheat grill to high heat, about 400 to 450° Fahrenheit.
In small bowl, whisk together oil, soy sauce, Dijon mustard, garlic and onion powders, salt and pepper until well incorporated.
Add marinade mixture to veggies and mix well until well coated. Let sit for about 10 minutes.
Place cherry tomatoes into empty small bowl where marinade was, and mix to coat with leftover mixture. Set aside.
While veggies are marinating, place empty grill basket on top of grill grates to heat up, about 5 minutes.
Add veggies (except tomatoes) to grill basket, and cook for about 10 to 13 minutes, stirring with wooden spoon or tongs often.
After 10-13 minutes, add cherry tomatoes to rest for veggies, mix them in, and continue cooking for another 5 to 7 minutes or until veggies are tender when poked with tines of fork and tomatoes are just starting to burst. Once veggies are cooked through, carefully remove hot grill basket from grill, transfer them to bowl or plate, and serve warm with sides of choice.

Notes

Cooking time will vary per size of vegetables and the amount of them, the smaller, thinner, the quicker they'll cook. Vegetables: you can use other veggies to your liking, don't chop them too small or they could get mushy. Soy Sauce: you can replace it with lite tamari or coconut aminos.