This Sazon Grilled Vegetables can be a combination of asparagus, mushrooms bell peppers and red onion. They are tossed in a sazon marinade and garnished with chopped cilantro.
When I am making carne asada, rib eye steak or milanesa, I love to pair them with Sazon Grilled Vegetables. You can choose to grill this on the actual grill, but I prefer to cook on the grill pan because it will cook in the marinade as well as get those nice grill lines. These vegetables are so tender and full of flavor. It is important to let the vegetables marinate in this delicious mix.
We all know vegetables are good for you, but they don’t always have to taste plain. This is a healthy way to enhance the flavor in your veggie dish as well as get a nice smoky flavor to it. Not to mention, the colors in this dish are beautiful.
What vegetables should I use for this Sazon Grilled Vegetables?
I used asparagus, mushrooms, bell peppers, and red onion but you can use any vegetables you like. I also prefer to use a combination of different colors for the aesthetic. Other vegetables you can use are squash, carrots, corn on the cob, eggplant, and zucchini. Remember that the dense vegetables you use should cook longer, so if you are using corn, potatoes, or carrots, they should go on the grill about 4 minutes before the rest of them. For the asparagus, onion, mushrooms and bell peppers, they can grill all at the same time.
How to make:
Place the olive oil, lime, salt, sazon in a bowl and combine.
Add the vegetables to the bowl and toss to combine. Cover and refrigerate for 20 minutes to an hour.
Heat up a grill pan to medium high heat.
Add the vegetables and cook for 5 to 6 minutes, until tender. If you want, add half a lime cut side down as well.
Place the vegetables on a serving plate and squeeze that lime over them. Garnish with chopped parsley and serve with more lime wedges if desired.
Sazon Grilled Vegetables
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Sazon Grilled Vegetables can be a combination of asparagus, mushrooms bell peppers and red onion. They are tossed in a sazon marinade and garnished with chopped cilantro.
Ingredients
- 2 pounds of colorful assorted vegetables (I used asparagus, mushrooms, bell peppers, and red onion)
- 5 tablespoons olive oil
- Juice of ½ lime
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 packet or tablespoon of sazon
- ¼ cup chopped cilantro
- Lime wedges, for serving
Instructions
- Place the olive oil, lime, salt, sazon in a bowl and combine.
- Add the vegetables to the bowl and toss to combine. Cover and refrigerate for 20 minutes to an hour.
- Heat up a grill pan to medium high heat.
- Add the vegetables and cook for 5 to 6 minutes, until tender. If you want, add half a lime cut side down as well.
- Place the vegetables on a serving plate and squeeze that lime over them. Garnish with chopped parsley and serve with more lime wedges if desired.
Notes
- Remember that the dense vegetables you use should cook longer, so if you are using corn, potatoes, or carrots, they should go on the grill about 4 minutes before the rest of them.
- For the asparagus, onion, mushrooms and bell peppers, they can grill all at the same time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Vegetables
Nutrition
- Serving Size: 1
- Calories: 138.3
- Sugar: 3.0 g
- Sodium: 23.1 mg
- Fat: 7.7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 18.0 g
- Fiber: 4.5 g
- Protein: 2.8 g
- Cholesterol: 0.0 mg
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