Fish Free Vegan Grilled Vegetables

Total time35 min

Prep time15 min

Cook time20 min

4.9

(19)

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Ingredients

4 servings

For the vegetables

2 medium zucchini, cut lengthwise into ¼-inch planks
2 medium bell peppers (any color), seeded and quartered
1 medium red onion, cut into ½-inch rounds
1 bunch asparagus (about 1 lb), tough ends snapped off
3 tbsp olive oil, divided
1 tsp kosher salt
½ tsp black pepper

For the dressing

2 tbsp fresh lemon juice
1 tsp lemon zest
1 small garlic clove, finely minced
1 tsp dijon mustard
2 tbsp olive oil
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

1 tbsp fresh basil, thinly sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat an outdoor grill or grill pan over high heat until very hot, about 5 minutes.
2
Place the zucchini planks, bell pepper quarters, red onion rounds, and asparagus in a large mixing bowl. Drizzle with 3 tbsp olive oil, sprinkle with the kosher salt and black pepper, and toss until every piece is evenly coated.

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