Lemon Herb Grilled Vegetables with Thyme

Lemon Herb Grilled Vegetables with Thyme

Smoky grilled vegetables brightened with lemon zest and fresh thyme for a simple side.

Total 42 min Makes 4 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Zucchini, bell peppers, red onion, and mushrooms get a quick marinade of lemon, garlic, and thyme before hitting a hot grill until charred and tender. The citrus keeps the smoky flavors balanced, making this a versatile side for grilled chicken, fish, or steak. It comes together fast enough for a weeknight dinner yet looks festive enough for a summer cookout.

Ingredients

  • 2 zucchini, sliced into 1/2-inch rounds on a bias
  • 1 yellow squash, sliced into 1/2-inch rounds on a bias
  • 1 red bell pepper, cut into 1-inch strips
  • 1 yellow bell pepper, cut into 1-inch strips
  • 1 red onion, cut into 1/2-inch wedges
  • 8 ounces cremini mushrooms, halved
  • 1/3 cup olive oil
  • 1 lemon, zested and juiced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, salt, and black pepper.

  2. Add the zucchini, yellow squash, bell peppers, red onion, and mushrooms to the bowl and toss to coat evenly with the marinade.

  3. Let the vegetables marinate at room temperature, tossing once or twice.

  4. Preheat a grill or grill pan over medium-high heat and brush the grates lightly with oil.

  5. Arrange the vegetables in a single layer on the grill, working in batches if needed, and grill, turning occasionally, until charred and tender.

  6. Transfer the grilled vegetables to a serving platter, scatter with chopped parsley, and serve warm.

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    Lemon Herb Grilled Vegetables with Thyme

    Zucchini, bell peppers, red onion, and mushrooms get a quick marinade of lemon, garlic, and thyme before hitting a hot grill until charred and tender. The citrus keeps the smoky flavors balanced, making this a versatile side for grilled chicken, fish, or steak. It comes together fast enough for a weeknight dinner yet looks festive enough for a summer cookout.

    42 min 4 servings 165 cal

    Ingredients

    • 2 zucchini, sliced into 1/2-inch rounds on a bias
    • 1 yellow squash, sliced into 1/2-inch rounds on a bias
    • 1 red bell pepper, cut into 1-inch strips
    • 1 yellow bell pepper, cut into 1-inch strips
    • 1 red onion, cut into 1/2-inch wedges
    • 8 ounces cremini mushrooms, halved
    • 1/3 cup olive oil
    • 1 lemon, zested and juiced
    • 3 cloves garlic, minced
    • 2 tablespoons fresh thyme leaves
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, salt, and black pepper.

    2. 2

      Add the zucchini, yellow squash, bell peppers, red onion, and mushrooms to the bowl and toss to coat evenly with the marinade.

    3. 3

      Let the vegetables marinate at room temperature, tossing once or twice.

    4. 4

      Preheat a grill or grill pan over medium-high heat and brush the grates lightly with oil.

    5. 5

      Arrange the vegetables in a single layer on the grill, working in batches if needed, and grill, turning occasionally, until charred and tender.

    6. 6

      Transfer the grilled vegetables to a serving platter, scatter with chopped parsley, and serve warm.