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Grilled Vegetables
Delicious grilled vegetables are a summer time staple and this simple method shows you how to grill your favorite vegetables on the barbecue perfectly every time!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Ingredients
- 2 pounds assorted vegetables trimmed and halved or cut into 2 inch pieces. I used asparagus red and yellow bell peppers, zucchini, mushrooms and bok choy
- 3-4 tablespoons avocado oil or olive oil
- 1-2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
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Clean grill grates and preheat to medium heat, 350°F to 450°F.
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Trim the ends of zucchini and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus Cut the bok choy into quarters.
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Drizzle the vegetables with oil and sprinkle evenly with salt, pepper and Italian seasoning. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers and mushrooms; 5-7 minutes for the zucchini, bok choy and asparagus.
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Transfer to a serving platter and serve warm.