Grilled Mixed Veggies

  • Rating ****

Serves 4

Served as a side dish or main course, a quick sear or slow roast adds caramelized flavor to the season's finest produce.


  • 1 large sweet onion, sliced into 1/4-inch rings
  • 2 organic peppers (red, orange or yellow), seeded, cored and cut in half
  • 4 portabello mushrooms, stems removed
  • 2 zucchini trimmed, sliced lengthwise into 1/4-inch planks
  • 2 yellow squash, sliced lengthwise into 1/4-inch planks
  • 1 pound asparagus spears, ends trimmed
  • 1 cup olive oil and balsamic vinaigrette dressing
  • 1 teaspoon each thyme, oregano and basil
  • Salt and pepper, to taste
  • Grill basket


Combine first 6 ingredients in a bowl. Add vinaigrette, herbs, salt and pepper; mix well. Marinate for 1 hour or overnight in refrigerator.

Prepare a medium-hot fire in grill.

Place vegetables in grill basket (reserve marinade) and grill for 15 minutes, stirring 2 or 3 times. Place veggies on a platter and serve with extra marinade. If you don’t have a grill basket, the vegetables may be cooked directly on the grill.

Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.

RecID 7137

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.