Grilled Vegetable Medley Recipe

Name: Grilled Vegetable Medley Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 medium zucchinis, cut lengthwise into ¼”-thick slices; 16 ounces whole white mushrooms; 2 bell peppers, stemmed, seeded, and cut lengthwise into 4–5 pieces; 1 large red onion, cut into ¼“ rounds; 1 bunch green scallions, trimmed; 1⁄2 cup Italian or red wine vinaigrette, plus more if serving immediately; Salt; Freshly ground black pepper

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Grilled veggies make a colorful and fresh side dish, especially when dressed with a splash of your favorite vinaigrette.

Serves: 6Prep: 10 minutesCook: 8 minutesTotal: 18 minutesDifficulty: Easy

Serves: 6

Ingredients

2 medium zucchinis, cut lengthwise into ¼”-thick slices
16 ounces whole white mushrooms
2 bell peppers, stemmed, seeded, and cut lengthwise into 4–5 pieces
1 large red onion, cut into ¼“ rounds
1 bunch green scallions, trimmed
1⁄2 cup Italian or red wine vinaigrette, plus more if serving immediately
Salt
Freshly ground black pepper

Directions

Step 1
In large baking dish or pan, arrange vegetables. Add vinaigrette; toss to lightly coat.
Step 2
Heat grill to medium. Grill vegetables in batches as needed, flipping occasionally, until tender and charred, 6–8 minutes.
Step 3
If serving right away, transfer to platter; season with additional vinaigrette, salt and pepper, to taste. For serving later, transfer to baking sheet to cool; omit additional vinaigrette. Refrigerate up to 4 days.

Serves: 6

Ingredients

2 medium zucchinis, cut lengthwise into ¼”-thick slices
16 ounces whole white mushrooms
2 bell peppers, stemmed, seeded, and cut lengthwise into 4–5 pieces
1 large red onion, cut into ¼“ rounds
1 bunch green scallions, trimmed
1⁄2 cup Italian or red wine vinaigrette, plus more if serving immediately
Salt
Freshly ground black pepper

Directions

Step 1
In large baking dish or pan, arrange vegetables. Add vinaigrette; toss to lightly coat.
Step 2
Heat grill to medium. Grill vegetables in batches as needed, flipping occasionally, until tender and charred, 6–8 minutes.
Step 3
If serving right away, transfer to platter; season with additional vinaigrette, salt and pepper, to taste. For serving later, transfer to baking sheet to cool; omit additional vinaigrette. Refrigerate up to 4 days.