Name: Spicy Grilled Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 2 medium zucchini, sliced into 1/2-inch rounds; 2 bell peppers (red and yellow), seeded and cut into quarters; 1 large red onion, cut into 1/2-inch thick slices; 1 medium eggplant, sliced into 1/2-inch rounds; 8 oz mushrooms (cremini or portobello), halved if large; 2 tablespoons olive oil; 1 tablespoon smoked paprika; 1 teaspoon cayenne pepper (adjust to taste); 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice

Instructions

Prepare the vegetables

Wash and cut all vegetables as specified in the ingredients list. Place them in a large bowl and ensure they are completely dry to promote better charring.
Create the spice mixture

In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, dried oregano, ground cumin, salt, and black pepper. Mix thoroughly to create your spice blend.
Season the vegetables

Drizzle the olive oil over the prepared vegetables and toss to coat evenly. Sprinkle the spice mixture over the vegetables and toss again until all pieces are well coated with both oil and spices.
Preheat the grill

Heat your grill to medium-high heat (about 400-450°F or 204-232°C). If using a grill pan indoors, heat it over medium-high heat until very hot.
Grill the vegetables

Place the vegetables on the grill in a single layer, working in batches if necessary. Grill for 4-5 minutes per side until they have distinct grill marks and are tender but not mushy. Denser vegetables like eggplant and onion may need slightly longer cooking time.
Finish with lemon juice

Transfer the grilled vegetables to a serving platter. Drizzle with fresh lemon juice while still hot to brighten the flavors and add a touch of acidity that balances the spices.

Spicy Grilled Vegetables

Ingredients

Instructions

Nutritional Information