Looking for a Spring/Summer side dish? There’s nothing easier than this. Grilled vegetables are a quick and easy way to bring out the best flavour in spring’s favourite vegetables. This colourful platter is my go-to when I want to do the least amount of work in the kitchen. Whether you use your BBQ, or the oven grill – just watch these veggies vanish from the table!
I love this recipe. A lot. First and foremost is the fact that it’s the easiest thing since sliced bread; just wash and prep the vegetables, sprinkle some seasoning with a dash of oil, and you’re in business. We grill up a large batch and use them in an array of recipes. And of course, we can’t resist but munch on them ‘as is.’
Don’t they look beautiful? They pack in so much flavour, and are a great way to embrace seasonal produce.
How ready are you to impress your guests this grilling season? Make these grilled mixed vegetables and your guests will certainly sing your praise.Whether you use your BBQ, or the oven grill - just watch these veggies vanish from the table! Click To Tweet
Let’s talk about some of the vibrant ingredients in this recipe, shall we?
Spotlight on vegetables
Containing over 90% water, bell peppers belong to the family of tomatoes, chillies and bread fruit. Rich in vitamin C, carotenoids and antioxidants; they are a super addition to a healthy diet. What’s even more appealing is that they can be eaten raw – making them a quick, simple and nutritious snack. I would say, peppers are probably one of the most versatile ingredients in the kitchen; we use them in salads, sandwiches, soups, curries, stews and so much more.
The intense colour and flavour of the peppers is complimented splendidly with the distinct and earthy undertones of asparagus.
An excellent source of folate, asparagus also contains vitamin A and C. It’s one of our family’s favourite vegetables; we get excited this time of year, with all the fresh local asparagus that’s at an affordable price. If you love asparagus as much as us, also check out this Asian-inspired asparagus and fenugreek frittata recipe. It’s simply scrumptious and can be made ahead of time.
Buying and storing asparagus
When buying asparagus, choose straight and crisp spears that have green or purple tips. I store mine in the fridge by standing them up in a container filled with water. They stay fresh for up to 4 days.
When buying asparagus, choose straight and crisp spears that have green or purple tips. Click To Tweet
What is your favourite grilled vegetable recipe?
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
Mixed Grilled Vegetables
- 1 kg asparagus stems removed, about 68 spears
- 3 peppers red and orange, small, cubed in medium pieces
- 1 onion white, large, cut into medium-thick rounds
- 6 cloves garlic whole
- 1.5 tbsp olive oil
- 1 tsp salt iodized
- 1/2 lemon fresh, juice
- If using the oven grill, heat the oven and set to broil (low)
- Wash and prep the asparagus, peppers and onion
- Place vegetables and garlic cloves in a large pan, ideally spread out
- Drizzle with olive oil and sprinkle with salt
- If using the BBQ, place on the BBQ grill and cook for 10 minutes or until fully cooked. Rotate regularly to prevent burning.
- If using the oven grill, place in oven (middle shelf) to broil on high for 7-10 minutes.
- Turn the vegetables and send to broil for another 7-10 minutes or until fully cooked. They should have a nice charred colour.
- Serve hot with squeeze of fresh lemon juice
- Use the freshest in season vegetables you can get your hands on not only will they be much cheaper when in season but they will taste better too!
- Make sure to season the vegetables well with salt to bring out all the flavours
- You can also add any other seasoning such as herbs, spices and red pepper flakes to add an extra punch of flavour
- Store leftover veggies in the fridge for 2-3 days and enjoy cold in salads or reheat in the oven until hot