alive logo

Glorious Grilled Veggies

Serves 6


    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 »
    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.