Sazon Grilled Vegetables

This Grilled Vegetables Recipe can be a combination of asparagus, mushrooms, peppers, tossed in a sazon marinade and garnished with chopped cilantro.

Step into the world of sizzling grills and tantalizing flavors as we embark on a culinary adventure with grilled vegetables. Whether you're a dedicated vegetarian, a veggie enthusiast, or simply looking to add some colorful and healthy options to your plate, grilled vegetables are a true delight for the taste buds. With their enticing smoky aroma, charred edges, and vibrant flavors, these grilled gems offer a feast for the senses that will leave you craving more.

What makes grilled vegetables so irresistible? It's the unique combination of flavors and textures that emerges when vegetables meet the grill. The direct heat caramelizes their natural sugars, creating a rich, smoky sweetness that intensifies their taste. The tantalizing char on the outside adds depth, while the tender and succulent interior provides a satisfying bite. From vibrant bell peppers to earthy mushrooms and tender asparagus, each vegetable takes on a whole new personality when kissed by the flames.

If you love this recipe, feel free to try my Baby Corn Stir Fry or my Calabacitas Recipe.

Jump to:

• What vegetables should I use for this Sazon Grilled Vegetables?
• Why you will love this recipe
• Grilled Vegetables Recipe Ingredients
• How to make Grilled Vegetables on Grill pan
• What to serve with Grilled Vegetables
• Substitutions
• Grilled Vegetables Recipe Variations
• Equipment
• How to store Grilled Vegetables
• Grilled Vegetables Recipe Top tips
• Grilled Vegetables Recipe
• Food safety

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.   

Why you will love this recipe

• Beautifully Charred Texture: Grilling imparts a delightful char and slight crispness to the vegetables' exterior while maintaining their tender interior. This contrast in texture adds an enjoyable mouthfeel to each bite.
• Versatility: Grilled vegetables are incredibly versatile. They can be enjoyed as a side dish, incorporated into salads, used as toppings for sandwiches or burgers, added to pasta or grain bowls, or even served as a standalone vegetarian main course. Their versatility makes them suitable for a wide range of culinary creations.
• Colorful and Vibrant Presentation: Grilled vegetables retain their vibrant colors, making them visually appealing and perfect for brightening up any plate or dish. The assortment of colorful vegetables, such as peppers, asparagus, and mushrooms, create an inviting and appetizing visual display.
• Nutritional Value: Grilled vegetables retain their nutritional value, providing a wealth of vitamins, minerals, and dietary fiber. They are low in calories and carbohydrates, making them an excellent choice for those following a healthy and balanced diet.
• Easy Preparation: Grilling vegetables is a relatively simple and quick process. With just a few basic ingredients and a hot grill, you can achieve flavorful and satisfying results. It's a great option for outdoor barbecues, but can also be easily accomplished indoors using a grill pan or electric grill.

Grilled Vegetables Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Bell pepper
• Onion
• Mushroom
• Asparagus
• Olive oil
• Lime
• Sazon
• Cilantro

See recipe card for quantities.

How to make Grilled Vegetables on Grill pan

Preheat your grill pan over medium-high heat. Ensure the pan is well-seasoned or lightly greased to prevent sticking. Prep the Vegetables: Trim the tough ends of the asparagus and cut the bell peppers into thick strips. Slice the mushrooms and red onion into even-sized pieces. Place all the vegetables in a large mixing bowl.

What to serve with Grilled Vegetables

• Grilled Protein: Complement the smoky flavors of the vegetables with a grilled protein of your choice. Grilled chicken, steak, shrimp, or fish make excellent options. The combination of grilled vegetables and protein creates a well-rounded and satisfying meal.
• Grains or Rice: Serve grilled vegetables alongside cooked grains or rice for a more substantial meal. Brown rice, quinoa, or couscous are nutritious options that provide a good balance of carbohydrates and fiber. Check out my Cilantro Lime Rice.
• Fresh Salad: Create a refreshing salad to go alongside the grilled vegetables. Use a mix of crisp greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing. The contrast of the crunchy salad with the smoky vegetables adds texture and freshness to the meal.
• Dips and Sauces: Offer a selection of dips and sauces to accompany the grilled vegetables. Hummus, tzatziki, or a creamy avocado dip can add extra flavor and creaminess. They also provide a cooling element to balance the smokiness of the grilled vegetables.
• Bread or Pita: Serve grilled vegetables with warm bread or pita for a satisfying and comforting meal. You can grill or toast the bread to add an extra layer of flavor and texture.

Substitutions

1. Bell Pepper: Cubanelle pepper: This mild, sweet pepper is a suitable substitute for bell pepper. It has a similar texture and flavor profile, making it a good alternative.
2. Onion: Shallots: Shallots have a milder and sweeter flavor compared to onions. They can be sliced and grilled to add a savory and slightly sweet taste to your dish. Leeks: Leeks offer a mild onion flavor and can be grilled to bring a delicate and slightly smoky taste to your grilled vegetable medley.
3. Mushroom: Zucchini: Cut zucchini into thick slices or batons and grill them to achieve a similar texture and slightly earthy flavor like mushrooms. Eggplant: Sliced eggplant can be grilled to mimic the meaty texture and umami taste of mushrooms.
4. Asparagus: Green Beans: Grill fresh green beans until slightly charred for a crunchy and nutritious alternative to asparagus. Broccolini: Grilled broccolini offers a slightly bitter and nutty flavor that complements other grilled vegetables.
5. Olive Oil: Avocado oil: Avocado oil has a mild flavor and a high smoke point, making it a great substitute for olive oil in grilling.
6. Lime: Lemon: Substitute lemon juice for lime juice in the marinade for a similar tangy and citrusy flavor.
7. Sazon: Homemade seasoning blend: Create your own seasoning blend using a combination of spices such as paprika, cumin, garlic powder, onion powder, and a pinch of turmeric for color.
8. Cilantro: Parsley: Flat-leaf parsley can be used as a substitute for cilantro, providing a fresh and herbaceous flavor.

Grilled Vegetables Recipe Variations

• Balsamic Glazed Grilled Vegetables: Toss the vegetables in a mixture of balsamic vinegar, olive oil, minced garlic, and a touch of honey. Grill until tender and lightly charred, then drizzle with a balsamic reduction for an extra burst of flavor.
• Spicy Cajun Grilled Vegetables: Season the vegetables with a blend of Cajun spices, including paprika, cayenne pepper, garlic powder, and dried thyme. Grill until smoky and slightly spicy, adding a kick to your grilled vegetable medley.
• Asian-inspired Grilled Vegetables: Marinate the vegetables in a mixture of soy sauce, sesame oil, grated ginger, and minced garlic. Grill until they have a lovely caramelized glaze, and serve with a sprinkle of sesame seeds and a drizzle of sriracha for added heat.
• Herb-infused Grilled Vegetables: Toss the vegetables with a medley of fresh herbs like rosemary, thyme, and oregano, along with olive oil and minced garlic. Grill until fragrant and tender, infusing the vegetables with aromatic flavors.

Check out my Air fryer Zucchini Bites.

Equipment

• Grill Pan or Cast Iron Skillet: Choose a grill pan or a cast iron skillet with ridges. These pans are designed to mimic the grilling effect by creating grill marks and allowing excess moisture to drain away from the vegetables.
• Stovetop: A gas or electric stovetop with controllable heat settings is necessary for cooking the vegetables.
• Tongs or Spatula: Use tongs or a spatula to flip and move the vegetables while they cook.
• Knife and Cutting Board: These basic kitchen tools are needed for preparing and slicing the vegetables.
• Brush or Oil Sprayer: A brush or oil sprayer can be used to lightly coat the vegetables with oil before grilling to prevent sticking and enhance the flavor.
• Heatproof Gloves or Oven Mitts: Since the grill pan or skillet will become hot during the cooking process, it's essential to have heatproof gloves or oven mitts to protect your hands while handling the pan.
• Serving Platter: Prepare a serving platter to transfer the grilled vegetables onto once they are cooked.

How to store Grilled Vegetables

1. Cool the Vegetables: Allow the grilled vegetables to cool down to room temperature before storing. This helps prevent condensation and ensures they retain their texture and flavors.
2. Transfer to Airtight Containers: Place the grilled vegetables in airtight containers or resealable bags. Ensure that the containers are appropriate in size to avoid excessive air exposure.
3. Separate Different Vegetables: If you grilled a variety of vegetables, consider storing them separately. This prevents the flavors from blending and allows for more flexibility when using them in future dishes.
4. Refrigeration: Place the containers of grilled vegetables in the refrigerator. They should be stored at a temperature of 40°F (4°C) or below. The vegetables can typically be refrigerated for up to 3-4 days.
5. Avoid Excessive Moisture: Make sure the grilled vegetables are relatively dry before storing them. Excess moisture can cause them to become soggy and affect their texture. If there is any excess liquid, pat them gently with a paper towel before storing.
6. Label and Date: To keep track of their freshness, label the containers with the date of preparation. This helps you know when to consume them and maintain food safety.
7. Reheating: When you're ready to enjoy the grilled vegetables, you can reheat them by briefly sautéing them in a pan with a little oil or reheating them in the microwave. Be careful not to overcook them, as they may become mushy.

Grilled Vegetables Recipe Top tips

• Preheat the Grill: Ensure that your grill or grill pan is preheated before placing the vegetables on it. This helps to achieve those desirable grill marks and prevents sticking.
• Uniform Size: Cut the vegetables into similar-sized pieces to ensure even cooking. This allows for consistent grilling and prevents some pieces from becoming overcooked while others are undercooked.
• Marinate or Season: Marinating the vegetables before grilling can enhance their flavor. You can use a simple marinade of olive oil, lemon juice, herbs, and spices to add extra taste. Alternatively, season the vegetables with your favorite herbs and spices just before grilling.
• Oil and Seasoning: Lightly brush the vegetables with oil or use an oil sprayer to prevent sticking and add flavor. Sprinkle them with salt, pepper, and any desired seasonings to enhance the taste.
• Precook Denser Vegetables: Some dense vegetables like carrots and potatoes may take longer to cook. To ensure they are cooked through, consider partially cooking them by steaming or microwaving before grilling. This helps to reduce grilling time and ensures that all the vegetables are cooked evenly.
• Use Skewers or Grill Basket: To prevent smaller or delicate vegetables from falling through the grill grates, consider using skewers or a grill basket. Skewers can be used for kebab-style grilling, while a grill basket holds smaller pieces together, making flipping easier.
• Grill with Care: Arrange the vegetables on the grill, leaving enough space between each piece. Avoid overcrowding, as it can lead to uneven cooking. Use tongs or a spatula to flip the vegetables carefully, ensuring they are cooked on all sides.
• Keep a Watchful Eye: Grilling times may vary depending on the vegetable size and thickness, as well as the heat of your grill. Stay attentive and monitor the vegetables closely to avoid overcooking. Remove them from the grill once they are tender and have developed a slight char.
• Rest and Serve: Allow the grilled vegetables to rest for a few minutes before serving. This helps to retain their juiciness and allows the flavors to settle. Serve them as a side dish, in salads, as part of a grain bowl, or alongside your favorite protein.
• Experiment with Seasonings: Don't be afraid to experiment with different seasonings, herbs, and spices to create unique flavor profiles. Try adding a sprinkle of smoked paprika, a drizzle of balsamic glaze, or a dash of chili powder to spice things up.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.