Lemon Herb Grilled Vegetables
The easiest way to eat more veggies this summer—just grill your favorites, then drizzle with a lemony herb oil. Serve warm, cold, or tossed into pasta, sandwiches, or salad!
Servings: 6 servings
Ingredients
For the vegetables
- 2 pounds vegetables cut as needed - see notes! (I like mushrooms, zucchini, summer squash, bell peppers; but you can also do pre-cooked corn on the cob, cherry tomatoes on the vine… whatever is grillable and you enjoy!)
- oil as needed
- ½ teaspoon garlic powder or more to taste
- salt & pepper to taste
For the herb oil
- 6 tablespoons olive oil
- 2 tablespoons finely chopped soft herbs I usually just grab whatever is growing from the “herb garden” (aka neglected patch, parsley, oregano and thyme are my faves here)
- ½ large lemon zest and juice
- salt & pepper to taste
Instructions
- Add all prepared vegetables to a very large mixing bowl. Toss with enough oil to cover all vegetables, then add seasoning to taste. You may be tempted to do more to your vegetables, but I don’t add anything beyond garlic powder, salt and pepper at this point because a) fresh garlic or herbs just burn to a crisp on the grill, b) the best thing about grilled vegetables is their grilled taste - not their seasoning, and c) I prefer to add any additional flavor after grilling!2 pounds vegetables, oil, ½ teaspoon garlic powder, salt & pepper
- Grill the vegetables over medium heat until done. This will take a different amount of time for each vegetable, and also depend on how thin you sliced the zucchini etc.
- For the herb oil, combine olive oil with chopped herbs, lemon zest and juice and salt and pepper to taste.6 tablespoons olive oil, 2 tablespoons finely chopped soft herbs, ½ large lemon, salt & pepper
- Once the vegetables are grilled, arrange them on a platter and drizzle with the herb oil. We like them served both hot or cold!
Notes
For prepping, I leave mushrooms whole, slice zucchini and summer squash lengthwise, cut bell peppers into quarters after seeding; when I use corn on the cob I use pre-cooked corn and cut each ear into ~3 pieces; cherry tomatoes need to stay on the vine but they are really not that fun to grill. They are very tasty though, just annoying!