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Italian Grilled Vegetable Medley Recipe

Yield: 6 Servings | Prep Time: 5 Minutes | Cook Time: 15 Minutes ( +1 Hour Rest Time) | Total Time: 1 hour, 20 Minutes


  • 2 zucchini, sliced in half
  • 5 small carrots, trimmed
  • 1 bell pepper
  • 1 red onion, peeled
  • 2 Tbsp. olive oil
  • 3 Tbsp. Holland House Organic White Wine Vinegar
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic powder Salt and ground black pepper
Shop Ingredients


  1. Boil carrots whole for 5 minutes and pat dry. Meanwhile, cut the onion in 1-inch discs, try to avoid separating the layers.
  2. Toss all the vegetables in olive oil. Grill until vegetables are tender, flipping occasionally, about 10 minutes.
  3. Transfer vegetables to a cookie sheet or plate and allow to cool. Once cooled, chop into bite sized pieces.
  4. In a large bowl, stir together all the vegetables, vinegar, Italian seasoning and garlic powder.
  5. Refrigerate mixture at least 1 hour before serving.