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Grilled Vegetables

Grilled Vegetables
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A vibrant and smoky medley of seasonal vegetables charred to perfection and tossed in savory seasonings.

Ingredients

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2 portobello mushroom caps
1 red onion
1 zucchini
1 yellow summer squash
1 eggplant
1 red bell pepper
1 bunch thick asparagus
6 tablespoons olive oil
1½ tablespoons steak seasoning
Basil pesto (optional)

Instructions

  1. Preheat grill to medium heat (375°F) and clean the grates.
  2. Scrape gills from mushrooms. Slice zucchini, squash, and eggplant into 1/2-inch planks or rounds.
  3. Cut bell pepper into 4 large pieces and slice onion into 3/4-inch rings.
  4. Whisk olive oil and steak seasoning in a small bowl.
  5. Brush all vegetables with the seasoned oil.
  6. Grill onions, peppers, and portobellos for 8-10 minutes.
  7. Grill zucchini, squash, and eggplant for 6-7 minutes.
  8. Grill asparagus for 2-4 minutes until charred and tender.
  9. Serve hot or at room temperature, drizzled with pesto if desired.

Notes

  • Always remove the mushroom gills to prevent discoloration.
  • Err on the side of undercooking to maintain a crisp texture.

Nutrition

Find it online: https://cleanvegankitchen.com/grilled-vegetables/