Grilled Fresh Veggies

Rose Mary Mogan


I created this beautiful rainbow of veggies to go with the main entrée we grilled during the holiday. It was a perfect accompaniment to the grilled Chicken and Baby Back Ribs.

It is a quick way to make a healthier side dish of veggies. You can even add finely grated/shredded Parmesan cheese over the top while the veggies are hot if desired.
They are quite tasty and delicious.

pinch tips: How to Wash Fruits & Vegetables



6 -8 or more depending on portion size


15 Min


15 Min




4 medium
yellow squash, sliced
1 large
green bell pepper sliced into strips & pieces
1 medium
yellow onion sliced & rings seperated
7-8 medium
mini sweet peppers cut into rings
2-3 Tbsp
olive oil, extra virgin
2 tsp
steak seasoning (like montreal)

Directions Step-By-Step

Wash all the veggies, then trim & slice into desired thickness. For individual slices of Grilled Squash you may want to slice lengthwise into thick slices. Then grill individually.
Once all the veggies have been sliced drizzle with the olive oil, and toss to coat evenly in a large bowl or pan, season with the steak seasoning and any other spices of your choice.
Place in a grill pan or disposable aluminum pan, and place on grill over hot charcoals, stirring occasionally until veggies are al Dente or to desired tenderness. About 10 to 15 minutes. Remove from grill and serve while still hot. NOTE:You can also sauté these veggies in a large skillet on the stove top.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy