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.
Fresh Herb Vegetable Grill ( 5.5 Points
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
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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.
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Seal the bag and shake vigorously to evenly distribute the dressing and coat all vegetables thoroughly.
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Let the vegetables marinate at room temperature for at least 30 minutes, but no longer than 1 hour.
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Meanwhile, prepare the corn: carefully pull back the husks from the corn ears but do not detach them completely. Remove the silk threads.
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Brush the corn lightly with the remaining 2 tablespoons of Italian dressing.
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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.
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Heat coals or gas grill to medium heat.
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Remove the marinated vegetables from the bag, reserving the marinade for basting.
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Place the prepared corn and potato wedges on the grill, about 4 inches from the heat source. Cover and grill for 10 minutes.
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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.
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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.
