Grilled Zucchini, Squash and Asparagus Recipe
Grilled veggies are delicious, nutritious and super easy. Try this Grilled Zucchini, Squash and Asparagus recipe for a quick side dish for your next BBQ.
My family loves grilled zucchini and squash. They let me add asparagus since it’s one of my favorite vegetables.
You can experiment with different veggie combinations, just remember to cut your veggies to about the same thickness, so they cook evenly.
Grilled Zucchini, Squash and Asparagus
Ingredients
- 3 yellow squash about 1 pound total, sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini about 12 ounces total, sliced lengthwise into 1/2-inch-thick rectangles
- 1 red onion medium cut into quarters
- 1 lemon juiced
- 1/4 cup olive oil
- Freshly ground sea salt and freshly ground black pepper
- 3 T balsamic vinegar
- 2 garlic cloves minced
- 1 t chopped fresh Italian parsley leaves
- 1 t chopped fresh basil leaves
- 1/2 t finely chopped fresh rosemary leaves
Instructions
-
Heat or prepare a grill to 400 to 450 degrees F.
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Brush the zucchini and squash with olive oil to coat lightly, squeeze 1/2 the lemon juice over zucchini and squash, season with salt and pepper.
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Toss asparagus with olive oil and lemon juice, then season with salt and pepper
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Using either an oiled large grill pan or a large sheet of non-stick aluminum foil, grill the Zucchini, squash and red onion for about 5 minutes
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Add asparagus and grill for an additional 4 minutes.
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While the veggies cook, whisk 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste.
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Drizzle the herb vinaigrette over the vegetables.
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Serve the vegetables, warm or at room temperature.
Recipe Notes
If you are experimenting with other vegetables you want to cook your veggies by size and density. Dense vegetable like carrots and potatoes take longer to cook. Approximate grilling times: Potatoes and carrots - 15 to 20 minutes Bell peppers and onions - 10 minutes Yellow squash, zucchini, eggplant, and mushrooms - 8 minutes Asparagus and green onions - 4 to 5 minutes
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