Grilled Vegetable Medley

Grilled veggies make a colorful and fresh side dish, especially when dressed with a splash of your favorite vinaigrette.

Serves: 6Prep: 10 minutesCook: 8 minutesTotal: 18 minutesDifficulty: Easy

Serves: 6


  • 2 medium zucchinis, cut lengthwise into ¼”-thick slices
  • 16 ounces whole white mushrooms
  • 2 bell peppers, stemmed, seeded, and cut lengthwise into 4–5 pieces
  • 1 large red onion, cut into ¼“ rounds
  • 1 bunch green scallions, trimmed
  • 1⁄2 cup Italian or red wine vinaigrette, plus more if serving immediately
  • Salt
  • Freshly ground black pepper


  • In large baking dish or pan, arrange vegetables. Add vinaigrette; toss to lightly coat.
  • Heat grill to medium. Grill vegetables in batches as needed, flipping occasionally, until tender and charred, 6–8 minutes.
  • If serving right away, transfer to platter; season with additional vinaigrette, salt and pepper, to taste. For serving later, transfer to baking sheet to cool; omit additional vinaigrette. Refrigerate up to 4 days.