Grilled Vegetable Medley with Basil Pesto Recipe
A vibrant and healthy grilled vegetable medley featuring portobello mushrooms, red onion, zucchini, yellow squash, eggplant, red bell pepper, and thick asparagus spears, all seasoned with steak seasoning and olive oil. Perfect as a side dish or light main, served hot or at room temperature with an optional basil pesto drizzle for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 portobello mushroom caps (about 8 ounces)
- 1 red onion
- 1 zucchini
- 1 yellow summer squash
- 1 eggplant
- 1 red bell pepper
- 1 bunch thick asparagus (ends trimmed)
Seasoning and Dressing
- 6 tablespoons olive oil (plus additional as needed)
- 1 ½ tablespoons steak seasoning (plus additional as needed)
- Basil pesto (optional for serving)
Instructions
- Prepare: Clean and prep your grill to medium heat, aiming for about 375°F. Ensure the grill grates are clean and have rimmed baking sheets ready to hold the sliced vegetables.
- Cut: Remove and discard the gills from the portobello mushrooms with a small spoon. Trim the ends off the zucchini and yellow squash, then slice them into 1/2-inch thick planks. Trim the eggplant ends and slice into 1/2-inch rounds. Cut the red bell pepper into 4 large pieces by slicing down from stem to bottom. Slice the red onion into 3/4-inch thick rings. Arrange all the cut vegetables on the baking sheets as you go along.
- Whisk: In a bowl, combine the olive oil and steak seasoning and whisk thoroughly to blend the flavors.
- Season: Brush the vegetables thoroughly with the seasoned olive oil, making sure they are well coated. Reserve some oil for the asparagus.
- Toss: Move the seasoned vegetables aside on the baking sheet and add the asparagus. Toss the asparagus with the remaining oil and steak seasoning, adding a little extra olive oil if needed.
- Grill: Place the vegetables on the grill and cook until nicely charred on both sides. Grill time varies by vegetable: 8 to 10 minutes for onions, bell pepper, and portobellos; 6 to 7 minutes for zucchini, yellow squash, and eggplant; 2 to 4 minutes for asparagus. Be careful not to overcook to avoid sogginess.
- Serve: Serve the grilled vegetables hot or at room temperature. Optionally, drizzle with fresh basil pesto to elevate the flavors.
Notes
- Adjust grilling times based on the thickness of vegetable slices and grill heat consistency.
- Use a mandolin for uniform vegetable slices to ensure even cooking.
- For a vegan version, omit basil pesto or use a vegan pesto alternative.
- Steak seasoning can be substituted with your favorite all-purpose seasoning blend.
- Leftover grilled vegetables can be refrigerated and used in salads, sandwiches, or pasta dishes.
