Italian Grilled Vegetables Recipe

five long skewers with mixed Italian grilled vegetables on them.

4.50 from 4 votes

Italian Grilled Vegetables is marinaded zucchini, yellow squash, mushroom, onions, and peppers cooked on the grill and finished with grated Parmesan cheese.

Prep Time10

Cook Time20

Marinade time1

Total Time1 30

Course: Side Dish

Cuisine: American, Italian

Diet: Gluten Free

Servings:

Calories: 220kcal

Author: Lyuba Brooke

Ingredients

1 medium zucchini
1 medium yellow squash
1 red onion
1 large red bell pepper
8 oz baby bella mushrooms
4 garlic cloves
1/4 cup olive oil
1 lemon juice only
2 tbsp white Balsamic vinegar can substitute white wine vinegar
1 tsp crushed red pepper flakes more can be used to make it more spicy
2 tbsp Italian seasoning**
salt
1/4 cup freshly grated Parmesan cheese to top grilled vegetables

Instructions

Note: leave yourself time to marinate the vegetables. Marinating can be as fast as 1 hour or as slow as overnight.
Cut vegetables into even pieces so that it cooks easily. Place cut vegetables into a mixing bowl.
In a small bowl, combine pressed garlic, lemon juice, vinegar, oil, salt, crushed red pepper flakes, and Italian seasoning. Whisk together until thoroughly combined.
Pour the marinade mixture all over the veggies and mix to coat the veggies evenly.
Cover the mixing bowl with plastic wrap and refrigerate for at least an hour. (You can also marinate the vegetables overnight.) Try to mix veggies from time to time.
Skewer vegetables onto metal skewers, alternating the veggies evenly so each skewer gets even amount of different veggies. (If using wooden skewers, make sure to soak them first.)
Use some cooking spray to spay the grill with oil and place vegetable skewers on the grill.
Cook vegetables, turning 1/4 of the way around every 4-5 minutes. Cook time highly depends on the size of vegetables cuts and how soft you like the vegetables.
Take cooked vegetables off the grill and grate some Parmesan cheese over the top right away.

Video

Notes

Wooden Skewers: If you’re using wooden skewers, make sure to soak them first for at least 30 minutes.
Substituting Italian seasoning: Most Italian seasonings on the market have the same general mix of basil, oregano, rosemary, marjoram, and sage. I also like to add parsley and thyme. Grab as many of these herbs as you have in your pantry and mix them about 1/2 TSP each. Although, I find rosemary a bit overwhelming so I add less rosemary than others. Increase the amount of each if you don’t have them all.
Using a grilling basket: If using a vegetable grilling basket, make sure that it is big enough so that the vegetables are not too packed in there. Remember to grease the basket and stir it every 5 minutes or so while cooking.

Nutrition