Grilled Vegetables with Italian Dressing

An overhead view of a wooden oval platter filled with grilled vegetables that have been drizzled with Italian dressing in a white bowl with a spoon on it.

Grilled Vegetables with Italian Dressing

Course: Appetizer or Side Dish

Cuisine: American / Italian

Prep Time: 15

Cook Time: 15

Resting time for the roasted pepper: 15

Total Time: 45

Servings:

Calories: 301kcal

Author: Kris Longwell

Grilled Vegetables are a beautiful addition to your next cookout or gathering. They can be grilled several hours in advance of serving. This dish is healthy, vibrant, beautiful, and absolutely delicious. A guaranteed to hit of the cookout!

Print Recipe

Equipment

Gas grill, charcoal grill, or electric grill

Ingredients

For the Italian Dressing

¼ cup Italian parsley fresh, chopped
2 cloves garlic minced
½ cup extra-virgin olive oil
2 tablespoon balsamic vinegar
¼ cup Parmesan cheese grated
½ teaspoon Kosher salt
½ teaspoon black pepper ground

For the Veggies

1 bunch asparagus white ends trimmed off
1 yellow squash trimmed and thickly sliced, length-wise
1 zucchini trimmed and thickly sliced, length-wise
2 ears corn each cut into three pieces
1 large red onion thickly sliced
1 red bell pepper
¼ cup extra-virgin olive oil
coarse sea salt for garnish

Instructions

Put Together the Dressing

Place all of the dressing ingredients into a medium-sized bowl and whisk together. Set aside. If making in advance, transfer to a jar with a lid and keep in the fridge until ready to use.
¼ cup Italian parsley, 2 cloves garlic, ½ cup extra-virgin olive oil, 2 tablespoon balsamic vinegar, ¼ cup Parmesan cheese, ½ teaspoon Kosher salt, ½ teaspoon black pepper

Grill and Plate the Veggies

Heat your grill to medium-high heat.
Liberally brush the oil all over all of the vegetables.
Place all of the veggies on the grill over direct heat. Grill, turning occasionally, until beginning to char in places. Remove as they are ready onto a large cutting board or platter.
1 bunch asparagus, 1 yellow squash, 1 zucchini, 2 ears corn, 1 large red onion, 1 red bell pepper, ¼ cup extra-virgin olive oil
Place the bell peppers in a bowl and cover with plastic wrap. Let rest for at least 10 minutes or until cool enough to handle. Remove the peppers and use your fingers to pull the skins from the peppers. Use a knife to remove the stem and the pod of seeds inside the pepper. Cut into strips (½" to 1" wide). Use a paper towel to brush away any lingering seeds.
Arrange the grilled vegetables on a platter. Drizzle some of the dressing over the top and garnish with the coarse sea salt. Place the rest of the dressing in a small bowl (with a spoon) and serve with the vegetables.
coarse sea salt

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Though the veggies are delicious when served while they are still warm, they are equally as yummy when served at room temperature. Don't drizzle on the dressing until right before serving. Just drizzle a little over the top and let guests add more if desired.

The dressing can be made up to 3 days in advance. Keep it in the fridge in a jar with a lid.

Nutrition