Ingredients
Scale
- 2 ears corn on the cob
- 2 medium zucchinis, sliced
- 2 red bell peppers, cut into strips
- 2 yellow squashes, sliced
- 1 cup button or portobello mushrooms, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh herbs (like rosemary or thyme), chopped
Instructions
- Preheat your grill to medium-high heat.
- Wash and slice all vegetables into uniform pieces for even cooking.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and chopped herbs until well-coated.
- Place the seasoned veggies on the grill grates and cook for about 10–12 minutes, turning occasionally until they are tender and have nice char marks.
- Remove from the grill when done and arrange on a platter. Serve hot.
Notes
- Feel free to swap any veggies based on preference or seasonal availability.
- Experiment with different marinades like balsamic vinegar for added flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Vegetarian
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 150g
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg