Mixed Grilled Vegetables

Ingredients

• 2bell peppers, any colour, cored and quartered
• 3jalapeños, left whole or halved; the seeds add heat
• 2courgettes, left whole if small or cut into planks
• 2yellow summer squashes, left whole if small or cut into planks
• 4 oz (113 g)mushrooms, left whole or sliced and threaded onto a skewer
• 1red onion, thickly sliced
• 2ears of sweetcorn, cleaned and broken in half

Instructions

1. 1

   Grill the vegetables

   Once the vegetables are prepared, brush them with olive oil. Cook on a clean, hot grill for about 8 to 10 minutes, until tender but still slightly crisp.

What are mixed grilled vegetables?

This is a simple American-style assortment of vegetables cooked over an open flame, where direct heat adds a lightly smoky flavour. The mix pairs naturally with grilled meats, as described in the recipe.

Different colours and shapes make the side varied, while cutting the vegetables to suit their size helps them cook on the same grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 72 calories, 4g protein, 14g carbs, 1g fat.

The listed carbohydrates mainly come from the sweetcorn and other vegetables, while the mushrooms and vegetables contribute some protein. The recipe's nutrition lists a small amount of fat; olive oil is used for brushing, though no quantity is specified. Pair a serving with a protein-rich main and a filling side to make a more complete plate.

Prepare each vegetable

Peppers: remove the cores and quarter them so they are ready to brush and grill.

Courgettes and squash: small ones can stay whole; larger ones should be cut into planks for more even cooking.

Mushrooms: leave small ones whole or slice them and thread the pieces onto a skewer. Thickly slice the onion and break the cleaned sweetcorn into halves.

Choose your heat level

Jalapeños can go on whole or halved. Keeping the seeds gives the finished vegetables more heat; removing them makes the chilli milder.

Handle the peppers carefully when cutting them, and wash your hands afterwards.

Get the grill ready

The method calls for a clean, hot grill, which helps the vegetables cook directly rather than sit over a dirty grate. Brush the prepared vegetables with olive oil before they go on.

Arrange them so they can be turned and checked easily. If the grill is crowded, cook in batches rather than piling the vegetables on top of one another.

Check for tenderness

The stated grilling time is about 8 to 10 minutes. Look for vegetables that have softened but still retain a little crispness.

The pieces may not finish at exactly the same moment, so check them as they cook and take each one off when it reaches that texture.

Serve alongside grilled food

Serve these vegetables as an accompaniment to grilled meats, as suggested in the recipe. Their smoky flavour also makes them an easy way to add a colourful side to a grill meal.

For a balanced plate, pair a serving with a protein-rich main and a filling side such as bread or potatoes.

Recipe notes & tips

• Cut larger courgettes and squash into planks so they are easier to manage on the grill.
• Use a skewer for sliced mushrooms to keep them together while cooking.
• Keep jalapeños whole if you prefer to limit contact with their seeds.
• Brush the vegetables with olive oil just before grilling.
• Check the vegetables during the 8 to 10 minutes and remove each when tender but still slightly crisp.

Variations

• Milder chillies: remove the jalapeño seeds before grilling.
• Whole mushrooms: leave smaller mushrooms intact instead of slicing them.
• Plank-cut squash: cut larger courgettes and yellow squash into planks for the grill.
• Mixed peppers: use bell peppers of different colours, as allowed in the recipe.
• Smaller corn pieces: break each cleaned ear in half before grilling, as directed.

Common mistakes to avoid

• Uneven cuts: large pieces may cook at different rates; cut larger squash into planks.
• Crowded grill: vegetables can be difficult to turn; grill in batches if needed.
• Overcooking: they can lose their slight crispness; check them during the stated cooking time.
• Loose mushroom slices: they can be awkward to turn; thread sliced mushrooms onto a skewer.
• Unclean grate: residue can interfere with grilling; start with a clean grill.

How to store

Refrigerate leftover vegetables in a covered container and use within 3 to 4 days. Reheat briefly on a grill or in a pan until warmed through; avoid prolonged heating if you want to keep some crispness.

Frequently asked questions