Grilled Mixed Veggies
Fire up your grill and get ready to savor a vibrant medley of mixed veggies that’s bursting with flavor and nutrients! This delightful dish, featuring colorful bell peppers, zucchini, and tender asparagus, is not only a fantastic side but also a satisfying snack or light meal. Quick to whip up and loaded with natural goodness, these grilled veggies are a must-try for any health-conscious foodie!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 4–5 baby corns
- A few basil leaves
- Red capsicum pieces
- Yellow capsicum pieces
- A handful of broccoli florets
- 1 carrot (sliced)
- 3–4 garlic cloves (chopped)
- 1 tsp grated ginger (5 ml)
- Onion cubes
- ½ tsp pepper powder (2.5 ml)
🫙Pantry Staples(2)
- A few beans (chopped)
- 1 tsp olive oil (5 ml)
🧂Spices & Seasonings(3)
- ½ tsp oregano (2.5 ml)
- Salt – as required
- A pinch of thyme leaves
📦Other(1)
- ½ tsp chilli flakes (2.5 ml)
👨🍳 Instructions
- 1
Mix all the ingredients in a bowl.
- 2
Grill the mixture on a grill pan until cooked.
💡 Pro Tips
- ✓Cut vegetables into uniform 1-inch pieces and group by density before grilling—dense vegetables like bell peppers and zucchini cook at different rates than quick-cooking ones like cherry tomatoes or mushrooms, so add them to the grill pan in stages to prevent a 3-4 minute overcook gap.technique1-inch pieces
- ✓Preheat your grill pan to 450-500°F for at least 5 minutes before adding vegetables so the Maillard reaction kicks in immediately, creating char marks and caramelization rather than steaming the vegetables in their own released moisture.equipment450-500°F
- ✓Toss vegetables with oil at a 1 tablespoon per 2 cups ratio and salt them only 10 minutes before grilling, not earlier, since salt draws out water via osmosis and premature salting can leave surfaces too wet to properly sear.timing10 minutes
- ✓Avoid overcrowding the grill pan by keeping vegetables in a single layer with slight spacing, since overlapping pieces trap steam and drop the effective cooking surface temperature by as much as 100°F, resulting in soggy rather than charred results.techniquesingle layer
- ✓Use vegetables with similar water content when possible, or pat high-moisture ones like zucchini and tomatoes dry with a paper towel first, since excess surface moisture must evaporate before browning can start, delaying char formation by several minutes.ingredient45% moisture
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Grilled Mixed Veggies
Fire up your grill and get ready to savor a vibrant medley of mixed veggies that’s bursting with flavor and nutrients! This delightful dish, featuring colorful bell peppers, zucchini, and tender asparagus, is not only a fantastic side but also a satisfying snack or light meal. Quick to whip up and loaded with natural goodness, these grilled veggies are a must-try for any health-conscious foodie!
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- 4–5 baby corns
- A few basil leaves
- Red capsicum pieces
- Yellow capsicum pieces
- A handful of broccoli florets
- 1 carrot (sliced)
- 3–4 garlic cloves (chopped)
- 1 tsp grated ginger (5 ml)
- Onion cubes
- ½ tsp pepper powder (2.5 ml)
🫙Pantry Staples(2)
- A few beans (chopped)
- 1 tsp olive oil (5 ml)
🧂Spices & Seasonings(3)
- ½ tsp oregano (2.5 ml)
- Salt – as required
- A pinch of thyme leaves
📦Other(1)
- ½ tsp chilli flakes (2.5 ml)
👨🍳 Instructions
- 1
Mix all the ingredients in a bowl.
- 2
Grill the mixture on a grill pan until cooked.
💡 Pro Tips
- ✓Cut vegetables into uniform 1-inch pieces and group by density before grilling—dense vegetables like bell peppers and zucchini cook at different rates than quick-cooking ones like cherry tomatoes or mushrooms, so add them to the grill pan in stages to prevent a 3-4 minute overcook gap.technique1-inch pieces
- ✓Preheat your grill pan to 450-500°F for at least 5 minutes before adding vegetables so the Maillard reaction kicks in immediately, creating char marks and caramelization rather than steaming the vegetables in their own released moisture.equipment450-500°F
- ✓Toss vegetables with oil at a 1 tablespoon per 2 cups ratio and salt them only 10 minutes before grilling, not earlier, since salt draws out water via osmosis and premature salting can leave surfaces too wet to properly sear.timing10 minutes
- ✓Avoid overcrowding the grill pan by keeping vegetables in a single layer with slight spacing, since overlapping pieces trap steam and drop the effective cooking surface temperature by as much as 100°F, resulting in soggy rather than charred results.techniquesingle layer
- ✓Use vegetables with similar water content when possible, or pat high-moisture ones like zucchini and tomatoes dry with a paper towel first, since excess surface moisture must evaporate before browning can start, delaying char formation by several minutes.ingredient45% moisture