This fresh and colorful recipe by Giada De Laurentiis is Grilled Vegetables, perfect for serving at gatherings or as a quick appetizer, made with bell peppers, squash, zucchini, eggplants, and asparagus. This easy and tasty grilled vegetables recipe is a great side dish that takes around 35 minutes to make and serves 6 people.

These vegetables aren’t just visually appealing and delicious; they also cook fast with minimal mess. You can serve them warm or cold, make them ahead, and use any leftovers for sandwiches, salads, or as a topping or side.

Giada Grilled Vegetables Ingredients

• 3 red bell peppers, seeded and quartered
• 3 yellow squash (1 pound), cut into ½-inch-thick rounds
• 3 zucchini (12 ounces), cut into ½-inch-thick rounds
• 3 Japanese eggplants (12 ounces), cut into ½-inch-thick rounds
• 12 cremini or button mushrooms, stems removed
• 1 bunch of asparagus (about 1 pound), trimmed
• 12 green onions, trimmed
• ¼ cup plus 2 tablespoons of olive oil, divided
• 1½ teaspoons of salt, plus more to taste
• 1½ teaspoons of freshly ground black pepper, plus more to taste
• 3 tablespoons of balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon of chopped fresh flat-leaf parsley
• 1 teaspoon of chopped fresh basil
• ½ teaspoon of finely chopped fresh rosemary

How To Make Giada Grilled Vegetables

1. Preheat the Grill: Begin by preparing your grill. For charcoal or gas grills, set it to medium-high heat. If using a grill pan, preheat it over medium-high flame to ensure an even cooking surface.
2. Prepare the Vegetables: Arrange the vegetables on a large tray. Lightly brush each piece with ¼ cup of olive oil until well-coated. Sprinkle them evenly with 1 teaspoon of salt and 1 teaspoon of black pepper for enhanced flavor.
3. Grill the Bell Peppers: Place the red bell peppers on the grill first, allowing them to cook until tender and slightly charred, about 12 minutes. This extended time helps bring out a smoky, sweet flavor in the peppers.
4. Grill Remaining Vegetables: Working in batches, grill the yellow squash, zucchini, eggplant, and mushrooms for about 7 minutes each. Place the asparagus and green onions on last, grilling for 4 minutes until slightly charred but still crisp-tender.
5. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, minced garlic, parsley, basil, rosemary, and the remaining 2 tablespoons of olive oil. Season the dressing with the remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Add extra salt and pepper if desired for taste.
6. Serve: Arrange all grilled vegetables on a large serving platter. Drizzle the balsamic dressing evenly over the vegetables for a bright, fresh flavor. Serve warm or at room temperature.

Recipe Tips

• Add a Smoky Flavor: Try adding a small piece of wood to the charcoal grill for a smoky flavor that brings out a depth of taste in the veggies.
• Get Those Perfect Grill Marks: Make sure each vegetable is dry before brushing with oil so that you get defined grill marks and an extra-crisp surface.
• Add More Herbs: Throw in a few sprigs of thyme or oregano to the grill alongside the vegetables for a subtle infusion of herbal aroma.
• Adjust Seasoning as Needed: As vegetables vary in water content, taste and adjust salt and pepper after grilling for the best, balanced flavor.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Fried Polenta
• Giada Mozzarella and Strawberry Bruschetta
• Giada Goat Cheese Toasts