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Grilled Tuscan Vegetables
You could’ve just knocked me over with a feather. I don’t usually find myself bragging about a vegetable side dish like these grilled Tuscan vegetables. Until now.
Course Side
Cuisine American
Keyword grilled, vegetable
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 6 servings
Calories 144 kcal
1 8 ounce artichoke hearts drained, chopped roughly 3 medium zucchini cut into 1/4" slices 4 cups baby spinach leaves washed 2 plum tomatoes cut into 1/4" slices 4 ounces button mushrooms cut into 1/4" slices 4 cloves garlic chopped 2 tablespoons olive oil 1 teaspoon Kosher salt 6 slices bacon trimmed of excess fat and chopped ¼ cup Parmesan cheese grated
Fire up your grill for direct cooking over medium heat.
Note: You can make these veggies in a grill basket or in foil packets.
Combine all ingredients except for the cheese.
Divide between large pieces of foil and seal tightly or transfer to a large grill basket.
Place over the fire and grill for 15 minutes or until the vegetables are the desired tenderness, tossing or shaking occasionally.
Remove from grill. If using packets, open them carefully as they will be full of steam.
Serve garnished with the Parmesan cheese.
Calories: 144 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 11 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 17 mg | Sodium: 668 mg | Potassium: 533 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 2295 IU | Vitamin C: 27 mg | Calcium: 94 mg | Iron: 1 mg