Grilled Vegetables with Dill Recipe

Give grilled vegetables a tangy new flavor with this grilled vegetables with dill recipe.
  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 6

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  • 1 red bel pepper, cut in half lengthwise, seeds removed
  • 1 yellow bell pepper, cut in half lengthwise, seeds removed
  • 2 medium zucchini, sliced lengthwise
  • ½ bunch asparagus, trimmed
  • 1 large red onion, sliced ½-inch thick
  • 2-3 large portobello mushrooms
  • ¼ cup olive oil
  • ¼ cup cider vinegar

cooking methods

  • Grill


  1. Prepare grill to medium heat. Divide vegetables between 2 (1-gallon) resealable freezer bags.
  2. In small bowl, combine oil, vinegar and Dill Pickle Dip Mix. Divide between bags of vegetables. Seal bags and toss to coat. Let stand 10 minutes.
  3. Remove vegetables from bag (reserve marinade). Place on grill. Grill, turning occasionally and basting with reserved marinade, until vegetables have grill marks and are crisp-tender, about 8-10 minutes or until desired doneness.
  4. Slice pepper halves and mushrooms into 3-4 sections each before serving.

Makes 6 servings.

Make Ahead: Prepare through step 2. Refrigerate up to overnight. Continue with step 3.

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