My philosophy about grilling is that if we’re going to take the time to fire up our charcoal grill, I am going to take full advantage of it. These grilled vegetables are fresh, healthy, quick, and easy. They’re also very colorful. I’ve heard you should eat five colors every day, and some even say five colors at every meal. These vegetables cover 4-5, depending if you consider the red onion to actually be red or purple. Not too shabby!
These grilled vegetables make a lovely side dish to whatever protein you want to grill. You could also switch up what vegetables you use. Asparagus would be delicious in this; I just didn’t have any that particular day. You could also switch up the herbs. I’m just partial to rosemary, thyme, and parsley, and I have them in my garden. If you use dried herbs, cut the amounts by at least half, since the flavors of dried herbs are concentrated.
Grilled Zucchini and Bell Peppers
- 1 small green zucchini
- 1 small yellow zucchini squash
- 1/2 red bell pepper
- 1/2 orange bell pepper
- 1/2 red onion
- 1.5 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1-2 tablespoons chopped fresh flat leaf parsley
- about 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Slice zucchini and squash into rounds about 1/4 to 1/2 inch thick. Slice peppers and onion into bite sized chunks. Toss vegetables in a large bowl with herbs, olive oil, and salt and pepper.
Place in grill basket on grill and cook for about 10-12 minutes, turning the vegetables occasionally with tongs for even cooking and to make sure the zucchini slices don’t stick together. Grill until vegetables become tender and begin to caramelize around the edges.