This Grilled Vegetables Recipe can be a combination of asparagus, mushrooms bell peppers and red onion. They are tossed in a sazon marinade and garnished with chopped cilantro.
- 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
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Vegetables
- 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