Vegan Grilled Vegetables

Total time35 min

Prep time15 min

Cook time20 min

4.9

(19)

Smoky, charred, and finished with a bright lemon-herb dressing, this is the kind of plant-based cooking that makes you forget you're eating something virtuous. Zucchini planks, bell peppers, red onion, and asparagus all hit the grill over high heat until they develop deep grill marks and that irresistible caramelized edge. The real magic happens when the warm vegetables get tossed in a quick emulsified dressing of fresh lemon juice, zest, minced garlic, Dijon mustard, olive oil, and chopped parsley — it soaks right in and makes every bite sing. Everything in this recipe is naturally free of animal products, so there's no need to swap or substitute a single thing. It comes together in well under 30 minutes and serves four, making it an easy weeknight side or a showstopper at a summer cookout. Finish it with fresh basil and a squeeze of lemon and it looks like something you'd order at a restaurant.

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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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