alive logo

Glorious Grilled Veggies

Serves 6


    Glorious Grilled Veggies

    Beautiful colours and flavours—perfect for accompanying any BBQ meal. Switch it up with fresh beans, artichokes, avocado halves, cauliflower … there’s no end to the choice of glorious veggies to grill.


    Glorious Grilled Veggies


    • 1/4 cup (60 mL) extra-virgin olive oil
    • 2 large garlic cloves, smashed and minced
    • 1 Tbsp (15 mL) finely minced fresh rosemary
    • 1 tsp (5 mL) finely grated lemon zest
    • 1/2 tsp (2 mL) sea salt
    • 1/4 tsp (1 mL) freshly ground black pepper
    • 1 lb (450 g) asparagus, ends trimmed
    • 2 medium zucchini, diagonally sliced
    • 1 cup (250 mL) heirloom cherry tomatoes
    • 4 red cippolini onions, halved, or 1 small red onion,
    • peeled and quartered
    • 4 young carrots, scrubbed and halved
    • 1 Tbsp (15 mL) capers, rinsed and drained
    • 1/4 cup (60 mL) fresh chopped parsley
    • 1/4 cup (60 mL) fresh baby basil leaves


    Per serving:

    • calories137
    • protein3g
    • fat10g
      • saturated fat1g
      • trans fat0g
    • carbohydrates12g
      • sugars7g
      • fibre4g
    • sodium251mg



    In small bowl, combine oil, garlic, rosemary, lemon zest, salt, and pepper. Whisk to blend. Drizzle over prepared vegetables and rub in.

    Grease barbecue grill and preheat to medium. Arrange vegetables in grill basket. Alternatively, place tomatoes and cippolini onions in basket while gently placing asparagus, zucchini, and carrots crosswise directly on grill, being careful to prevent vegetables from falling through grate. Reduce heat to medium and close lid. Grill for 3 minutes.

    Stir vegetables in grill basket and, with large, wide spatula, gently turn vegetables on grate. Close lid and continue to grill vegetables for 5 more minutes, or until grilled as you like. Time might vary, depending on intensity of barbecue temperature.

    Remove and arrange on large heated platter. Sprinkle with capers, lightly dust with fresh parsley and basil, and drizzle with fresh lemon juice, if you wish. Glorious Grilled Veggies is an exceptional side dish for both Flexible Banh Mi Grill and Sweet and Smoky Cedar Planked Salmon.

    TIP: Grilling vegetables is as simple as adding a little bit of oil and flavourings to your favourite veggie mixture. Even simpler, use flavoured oils, available at many specialty shops, to add a little extra zing.


    Like this recipe?

    This recipe is part of the 7 Healthy Recipes for the Ultimate Father's Day BBQ collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.