Description
This recipe for Roasted Garlic Grilled Vegetables offers a delicious and colorful medley of fresh vegetables tossed in a savory garlic and spice mixture, then grilled to tender perfection. Ideal as a healthy side dish or a flavorful addition to any meal, it combines smoky, sweet, and spicy flavors with the natural char of the grill.
Ingredients
Scale
Vegetables
- 1 ear corn, cut into chunks
- 1 medium red onion, cut into wedges
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks
- 1 small yellow squash, sliced
- 8 oz sliced mushrooms
Seasoning and Oil
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 Tbsp brown sugar
- ½ tsp chili powder
- ½ tsp paprika
- ¼ tsp salt
- â…› tsp pepper
Instructions
- Prepare Vegetables: Wash and chop all vegetables as directed—corn into chunks, onion into wedges, bell peppers into chunks, squash sliced, and mushrooms sliced.
- Toss with Olive Oil: Place the cut vegetables in a large bowl and toss them thoroughly with 2 tablespoons of olive oil, ensuring even coating.
- Make Garlic Spice Mixture: In a small bowl, combine the minced garlic, brown sugar, chili powder, paprika, salt, and pepper. Mix well to create a flavorful seasoning blend.
- Season Vegetables: Sprinkle the garlic and spice mixture evenly over the olive oil-coated vegetables. Toss gently to distribute the seasoning evenly on all pieces.
- Grill Vegetables: Transfer the seasoned vegetables into a grill basket to prevent them from falling through the grates. Grill over medium heat for about 15 minutes, stirring occasionally, until the vegetables become tender and slightly charred.
- Serve: Remove from grill and serve warm as a tasty side dish or part of a main meal.
Notes
- Using a grill basket helps prevent smaller or sliced vegetables from falling through the grill grates.
- Adjust the chili powder amount to control the spice level according to your preference.
- For an extra smoky flavor, you can grill over charcoal or wood rather than gas.
- Leftover grilled vegetables can be stored in the refrigerator and reheated for up to 3 days.
