Garlic Grilled Veggies Recipe - Zesty & Delicious Grilled Salad!!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more affordable and have a longer shelf life.

Wash the red bell pepper, orange bell pepper, green zucchini, yellow zucchini, baby portabella mushrooms, and red onion, then pat them dry.

Cut the green zucchini and yellow zucchini in half.

Slice the red bell pepper and orange bell pepper into larger pieces.

Slice the baby portabella mushrooms in half.

Cut the red onion into thick rings.

Place the sliced veggies back onto a pan for seasoning.

Drizzle olive oil over the zucchini, mushrooms, and bell peppers.

Season the veggies with salt, smoked paprika, dried thyme, dried rosemary, and cracked black pepper.

Preheat the stove topper grill to 500-550 degrees Fahrenheit.

Place the zucchini on the hot grill and grill for about 3-4 minutes per side until nicely charred.

Grill the bell peppers, red onion, and mushrooms for about 3-4 minutes per side, turning as they start to char.

While the veggies are grilling, prepare the garlic cilantro dressing by combining lemon juice, olive oil, minced garlic (8 cloves), chopped fresh cilantro, and salt in a bowl and stirring together.

Once the veggies are grilled, chop them into bite-sized pieces, leaving the mushrooms whole.

Add the chopped veggies to a large mixing bowl.

Pour the garlic cilantro dressing over the grilled veggies and toss to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary