Grilled Sautéed Vegetables
A flavorful and colorful medley of sautéed vegetables cooked on the grill for a smoky, tender, and delicious side dish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, seeded and sliced into 1/2-inch strips
1 medium yellow bell pepper, seeded and sliced into 1/2-inch strips
1 medium zucchini, sliced into 1/4-inch thick rounds
1 medium yellow squash, sliced into 1/4-inch thick rounds
1 medium red onion, peeled and sliced into 1/2-inch thick rings
8 ounces cremini mushrooms, cleaned and halved
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
Instructions
Preheat the grill to medium-high heat, about 400°F (200°C).
In a large bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Stir well to mix.
Add the sliced red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, and cremini mushrooms to the bowl with the oil and seasoning mixture. Toss thoroughly until all vegetables are evenly coated.
Place a large grill-safe sauté pan or cast iron skillet on the grill grates and allow it to heat for about 3 minutes.
Carefully transfer the coated vegetables into the hot sauté pan in an even layer.
Cover the grill and cook the vegetables for 5 minutes without stirring to allow them to sear.
After 5 minutes, stir the vegetables gently with a spatula to turn and cook evenly.
Cover and continue cooking for another 7 to 10 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Remove the sauté pan from the grill and transfer the vegetables to a serving dish.
Sprinkle the chopped fresh parsley over the vegetables and toss lightly before serving.