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Stir-Fried Vegetables on the Grill | Get Inspired Everyday!

Stir-Fried Vegetables on the Grill


  • Author: Get Inspired Everyday!
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 20
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These Stir Fried Vegetables on the Grill are the perfect side dish for all sorts of meals from Mexican to Asian inspired recipes. They’re the perfect way to have that ‘seared’ veggies flavor without turning on the stove in the summertime.


Ingredients

Scale

2 bell peppers, assorted colors

1 onion

1 zucchini, (1lb)

1 tablespoon olive oil

Variation 1:

1 teaspoon cumin powder

1 teaspoon ancho chile powder

1 teaspoon sea salt

Variation 2:

2 tablespoons Teriyaki Sauce


Instructions

Remove the core and seeds from the bell peppers and slice into strips lengthwise.

Cut the ends from the onion and cut in half. Remove the peel, lay the onion halves face down and thinly slice.

Cut the ends off the zucchini and cut into thirds. Cut each third in half and then in half again to make quarters. Cut the quarters into strips similar in size to the bell peppers.

Toss all the vegetables together with the olive oil and preheat the grill on high.

For Variation 1: mix together the spices and toss with the vegetables. Grill the vegetables on high stirring every 5 minutes or so until the vegetables are stir-fried, (about 20 minutes).

For Variation 2: Grill the vegetables stirring every 5 minutes or so until crisp tender with brown edges. Remove the vegetables from the grill and place in a serving bowl. Toss the vegetables with the 2 Tablespoons of Teriyaki Sauce and serve immediately.

Notes

If you don’t want Mexican or Asian flavors, simply grill the vegetables without either variation. It’s nice to leave them plain and add fresh chopped herbs after they come off the grill.

  • Category: Side Dish
  • Method: Grilling
  • Cuisine: American

Keywords: Grilled Veggies, Grilled Vegetables, Grilled Stir Fried Vegetables