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Flavorful Budget Grilled Vegetables

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A simple, zero waste recipe that transforms leftover vegetable scraps into smoky, tender, and flavorful grilled vegetables perfect for any meal.

Ingredients

Scale
  • Bell peppers (red, yellow, or green), cut into chunks
  • Zucchini ends and slices (including peel and stems if fresh)
  • Cherry tomatoes, whole or halved
  • Carrot tops or peeled carrot scraps
  • Onion ends and wedges (red or yellow)
  • Stems from broccoli or cauliflower (peeled and chopped)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 large lemon)
  • 2 cloves minced garlic
  • 1 teaspoon dried oregano or Italian herbs
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • Chopped fresh parsley or basil (optional, for serving)
  • Crumbled feta or grated Parmesan (optional, for serving)

Instructions

  1. Rinse all your vegetables and scraps thoroughly. Cut larger pieces like bell peppers and zucchini into roughly 1 to 1.5-inch chunks. Peel and slice carrot tops or stems thinly if thick. Keep cherry tomatoes whole or halve if large.
  2. In a large bowl, whisk together 3 tablespoons extra virgin olive oil, juice from one large lemon, minced garlic, oregano, salt, black pepper, and red pepper flakes if using.
  3. Add all the prepped veggies to the marinade bowl. Gently toss to coat every piece. Cover the bowl and let it sit at room temperature for about 15 minutes.
  4. Preheat the grill to medium-high heat (around 375°F). Lightly oil the grill grates or pan surface to prevent sticking.
  5. Thread vegetables onto skewers, mixing colors and textures, or place them directly into a grill basket. Avoid overcrowding.
  6. Place skewers or basket on the grill. Cook for about 5-6 minutes per side, turning once, until vegetables are tender and show char marks. Remove softer pieces like tomatoes earlier if needed.
  7. Remove grilled vegetables from heat and transfer to a serving platter. Sprinkle chopped fresh herbs and optional cheese if desired. Drizzle a little extra lemon juice or olive oil to brighten flavors.

Notes

Cut vegetables into uniform pieces for even cooking. Do not marinate longer than 20 minutes to avoid mushiness. Lightly oil grill grates to prevent sticking. Use skewers or grill basket to avoid small pieces falling through. Medium-high heat is best for smoky flavor. Let vegetables rest a few minutes after grilling before serving.

Nutrition

Keywords: grilled vegetables, zero waste cooking, budget recipe, easy grilled veggies, healthy side dish, vegetarian, gluten-free

Find it online: https://sweetstirring.com/flavorful-budget-grilled-vegetables-recipe-easy-zero-waste-cooking-tips/