Grilled Mixed Veggies

This dish transforms simple garden vegetables into a smoky, herb-infused delight. The combination of tender new potatoes, sweet peppers, and zucchini offers a satisfying textural contrast between crisp edges and soft interiors. Infused with fresh basil, thyme, and garlic, the flavors are bright and distinctly Mediterranean. It pairs beautifully with grilled meats or stands alone as a hearty vegan main. Perfect for summer barbecues, casual weeknight dinners, or as a colorful addition to any potluck table. The grilling process enhances the natural sweetness of the veggies, making this a healthy and flavorful choice that everyone will enjoy.

Cooking Method: Boiling, Grilling

Cuisine: Mediterranean

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 263.9

Dietary: Gluten-free, Vegetarian

Description

This dish transforms simple garden vegetables into a smoky, herb-infused delight. The combination of tender new potatoes, sweet peppers, and zucchini offers a satisfying textural contrast between crisp edges and soft interiors. Infused with fresh basil, thyme, and garlic, the flavors are bright and distinctly Mediterranean. It pairs beautifully with grilled meats or stands alone as a hearty vegan main. Perfect for summer barbecues, casual weeknight dinners, or as a colorful addition to any potluck table. The grilling process enhances the natural sweetness of the veggies, making this a healthy and flavorful choice that everyone will enjoy.

Ingredients

1 1/2 pound Veggies (new potatoes,

Directions

1
Halve the new potatoes and chop the zucchini and sweet peppers into uniform bite-sized pieces.
2
Place the halved potatoes in a saucepan with a small amount of water, cover, and boil for about 10 minutes until par-cooked.
3
Drain the potatoes thoroughly and let them steam dry for a minute.
4
In a small bowl, whisk together olive oil, chopped basil, thyme, onion powder, pepper, dry mustard, paprika, and minced garlic.
5
Toss the drained potatoes and prepared vegetables in a large bowl with the herb-oil mixture until evenly coated.
6
Preheat a gas or charcoal grill to medium-high heat.
7
Arrange the vegetables on a piece of heavy-duty foil or directly on the grill grates if they are large enough.
8
Cover and grill for 15-20 minutes, turning occasionally and brushing with remaining seasoned oil until tender and charred.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 263.9kcal

% Daily Value *
Total Fat 18.7g29%
Saturated Fat 5.6g28%
Cholesterol 635.0mg212%
Sodium 211.1mg9%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.0g0%
Sugars 1.9g
Protein 22.1g45%

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

Keywords: grilled vegetables, mediterranean, vegan, side dish, barbecue, summer recipes, healthy eating, zucchini, peppers, new potatoes, herbs, garlic, olive oil, bbq, plant-based

Read it online: https://www.chefs-mate.com/recipe/grilled-mixed-veggies/