Grilled Asparagus and Zucchini Spears with Parmesan Cheese
We were making some balsamic, dijon, and garlic grilled chicken for dinner, and I decided to serve them with these grilled asparagus and zucchini spears with parmesan cheese, cheesy potatoes, and garlic bread. The marinade was full of flavor, and the veggies were grilled to perfection, thanks to my awesome husband.
Grilled Asparagus and Zucchini Spears with Parmesan Cheese
Marinade:
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tbsp fresh basil, finely minced
- 1 tbsp fresh parsley, finely minced
- 2 cloves of garlic, finely minced
- Crushed red pepper flakes, to taste
- Pinch of sugar, if desired
- Sea salt and fresh cracked pepper to taste
Other Ingredients:
- 2 large zucchini, cut into spears
- 1 bunch of asparagus, cleaned and trimmed of ends
- 2 tbsp fresh Parmesan, shredded, shaved, or finely grated
How to Make Grilled Asparagus and Zucchini Spears with Parmesan Cheese
Prepare the marinade by combining the vinegar, olive oil, basil, parsley, garlic, crushed red pepper flakes, sugar, sea salt, and freshly cracked black pepper to taste.
Add the vegetables and marinate for at least 30 minutes before grilling.
Heat the grill or grill pan over medium-high heat.
Grill the vegetables by placing them on the hot grill, turning them over halfway through cooking, until they are crisp-tender, about 5 minutes.
Serve with a sprinkling of Parmesan cheese on top. Enjoy!
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Equipment
- Grill or Grill Pan
Ingredients
Marinade:
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tbsp fresh basil finely minced
- 1 tbsp fresh parsley finely minced
- 2 cloves of garlic finely minced
- Crushed red pepper flakes to taste
- Pinch of sugar if desired
- Sea salt and fresh cracked pepper to taste
Other Ingredients:
- 2 large zucchini cut into spears
- 1 bunch of asparagus cleaned and trimmed of ends
- 2 tbsp fresh Parmesan shredded, shaved, or finely grated
Instructions
- Prepare the marinade by combining the vinegar, olive oil, basil, parsley, garlic, crushed red pepper flakes, sugar, sea salt, and freshly cracked black pepper to taste.
- Add the vegetables and marinate for at least 30 minutes before grilling.Â
- Heat the grill or grill pan over medium-high heat.
- Grill the vegetables by placing them on the hot grill, turning them over halfway through cooking, until they are crisp-tender, about 5 minutes.
- Serve with a sprinkling of Parmesan cheese on top. Enjoy!
Beautiful! love the plate too!
Ah, I’ve yet to perfect grilling vegetables– I tend to overdo it! Yours look lovely! 🙂
Yummy, this is one of my favorite things to eat in the summer. I usually just brush mine with olive oil and salt and pepper. I will have to try out this marinade, sounds good.
Wow, I have just stumbled upon your blog, and I must say, I love it! I’m very excited to come back here and browse your recipes. And your outdoor kitchen for camping – impressive! I’ve also talked with Cheryl a bit through our blogs – I just moved here to Salem, so we’re close!
🙂
Oh lordy, this looks great. I like how you sliced the zuccchini, and grilled asparagus is so terrific. The marinade sounds great. I need to used vinegar more often in marinading. Topping the veggies with parmesan … YUM!
It sounds like your marinade would give those veggies a nice zing.
i love grilled veggies!! and the best part of this you topped them with parmesan..i love love this!
That is a nice way to enjoy some asparagus and zucchini. I think that adding a splash of balsamic vinegar would be great as well.