Grilled Vegetable Meal Prep
Marinated grilled zucchini, squash, bell peppers, and red onion that only get more flavorful as the week goes on. Ready in 30 minutes, and endlessly versatile — eat them cold with balsamic glaze, piled into a sandwich, or as the base of a protein bowl.
Ingredients
- 2 medium zucchini sliced into ½-inch rounds or planks
- 2 medium yellow squash sliced into ½-inch rounds or planks
- 2 bell peppers cut into large pieces
- 1 red onion cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- Balsamic glaze for serving (optional)
Instructions
- Add the zucchini, squash, bell peppers, and red onion to a large zip-top bag with the olive oil, garlic, Italian seasoning, salt, and pepper. Seal and toss to coat evenly. Let marinate at room temperature for 30 minutes.
- Preheat the grill to medium-high heat (about 400-450°F).
- Arrange the marinated vegetables directly on the grates or in a grill basket, working in batches if needed.
- Grill for 8-10 minutes total, turning occasionally, until charred in spots and fork-tender. Peppers and onion may need a minute or two longer than the squash.
- Transfer to a sheet pan or platter and let cool completely, uncovered, before portioning into meal prep containers.
- Serve warm, at room temperature, or cold, drizzled with balsamic glaze if desired.
Video
Notes
Let the vegetables cool completely and uncovered before sealing in containers — trapping steam while warm is what makes them turn soft and watery by day two. Store in an airtight container in the fridge for up to 5 days; flavor builds the longer they sit. For a full meal, add to a bowl with grilled steak, crispy chickpeas, crumbled feta, and cucumber.