Easy and delicious grilled veggie side dish with a zesty garlic dressing!
2large green zucchini
2large yellow zucchini
2 to 3large sweet bell peppers
1large red onion
10 to 12mushrooms
2 to 3tbspolive oil
Salt and black pepper
1tspEACH: dried thyme, dry rosemary
For Garlic Dressing:
6 to 8garlic cloves, finely minced
salt to taste
Start by preparing the vegetables. Feel free to use your favorites for this recipe, too. Wash the vegetables and pat them dry, then section into large pieces. Cut the zucchini and mushrooms in half, then section the bell pepper into larger chunks. The red onion can be cut into thick rings. Watch my video recipe to see how it's done.
Place the vegetables onto a large tray and drizzle a few tablespoons of olive oil over the top. Next, season the veggies generously with salt and ground black pepper. Sprinkle the paprika, thyme and rosemary evenly over the veggies.
Preheat an indoor grill pan over medium-high heat or an outdoor grill to 500F. Once the grill grates are super hot, add the vegetables in a single layer onto the hot grill. Grill the veggies for 3 to 4 minutes per side, turning once to cook on the other side for the same amount of time. Green zucchini takes a little longer, about 5 minutes per side. If using an outdoor grill, close the grill for faster cooking.
Once the vegetables are grilled, remove them from the grill and onto a large tray. Using a sharp knife, cut the grilled veggies into bit sized pieces. Place the chopped grilled veggies into a large mixing bowl.
Prepare the garlic dressing: combine the garlic, lemon juice, olive oil, cilantro and salt in a small bowl or measuring cup. Stir with a spoon until well combined. Pour the prepared dressing over the vegetables and use two large spoons to toss everything together! Enjoy this grilled vegetable salad while it's warm with one of my grilled meat recipes.