Fresh Herb Vegetable Grill

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Servings: 4 Difficulty: Intermediate
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Grilled seasonal vegetables and corn with a zesty Italian herb marinade
Fresh Herb Vegetable Grill ( 5.5 Points recipe image
Fresh Herb Vegetable Grill ( 5.5 Points recipe image
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Fresh Herb Vegetable Grill

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1011.2

Description

This vibrant grilled vegetable medley combines tender new red potatoes, crisp zucchini, sweet bell peppers, and charred corn on the cob. The vegetables are marinated in a light reduced-fat Italian dressing infused with fresh cilantro, dill, rosemary, and thyme, allowing the flavors to penetrate before hitting the grill. The corn is grilled in its husk for a natural sweetness and smoky aroma. Perfect for summer barbecues or a healthy side dish, this recipe offers a colorful, aromatic, and texture-rich experience. It is simple to prepare using pantry staples and fresh herbs, making it a reliable favorite for everyday cooking that brings home-style flavor to your table.

Ingredients

Directions

  1. Place the bell pepper quarters, zucchini halves, potato wedges, 1/3 cup of the Italian dressing, and 3 tablespoons of chopped fresh herbs into a large resealable heavy-duty plastic bag.
  2. Seal the bag and shake vigorously to evenly distribute the dressing and coat all vegetables thoroughly.
  3. Let the vegetables marinate at room temperature for at least 30 minutes, but no longer than 1 hour.
  4. Meanwhile, prepare the corn: carefully pull back the husks from the corn ears but do not detach them completely. Remove the silk threads.
  5. Brush the corn lightly with the remaining 2 tablespoons of Italian dressing.
  6. Place 2 fresh herb leaves on each ear of corn, pull the husk back up around the corn, and tie securely at the tip with fine wire or heavy kitchen string.
  7. Heat coals or gas grill to medium heat.
  8. Remove the marinated vegetables from the bag, reserving the marinade for basting.
  9. Place the prepared corn and potato wedges on the grill, about 4 inches from the heat source. Cover and grill for 10 minutes.
  10. Add the zucchini and bell peppers to the grill. Cover and grill for 10 to 20 minutes, turning frequently and brushing with the reserved marinade.
  11. Grill until all vegetables are tender. Remove vegetables from the grill as they finish cooking to prevent overcooking, and keep warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1011.2kcal
% Daily Value *
Total Fat 32.6g51%
Saturated Fat 7.9g40%
Cholesterol 21.1mg8%
Sodium 277.4mg12%
Total Carbohydrate 203.0g68%
Dietary Fiber 58.9g236%
Sugars 9.6g
Protein 28.2g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently or serve cold as a salad.

Substitutions: You can substitute the Italian dressing with a simple olive oil and lemon juice mixture. Feel free to swap the fresh herbs based on availability; parsley and oregano work well too.

Tip: For easier handling of the corn, you can soak the tied husks in water for 15 minutes before grilling to prevent charring of the husk.

Safety: Use tongs to turn vegetables on the grill. Be careful when handling hot corn husks; they retain heat.

Keywords: grilled vegetables, summer side dish, corn on the cob, italian dressing, fresh herbs, bbq recipe, healthy grilling, zucchini, red potatoes, bell pepper, vegan, low fat, herb marinade, outdoor cooking, vegetable grill
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