Recipe courtesy of Lackland Air Force Base

Grilled Summer Vegetables

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

8 ounces green beans

12 green onions 

2 red bell peppers, seeded and quartered

2 yellow squash, cut into 1/4-inch-thick rounds 

2 zucchini, cut into 1/4-inch-thick rounds

1/4 cup plus 2 tablespoons olive oil 

Salt and pepper

2 tablespoons balsamic vinegar 

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh rosemary

2 cloves garlic, minced

Directions

  1. Preheat a grill to medium-high heat.
  2. Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.) Arrange the cooked vegetables on a platter.
  3. Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature.

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