Grilled Summer Vegetables Marinated Recipe

Grilled Summer Vegetables Recipe marinated in an easy buffalo sauce and piled into a healthy buddha bowl with a creamy buffalo dressing. Perfect combination of delicious meets healthy.

We are back, guys. Back from Mexico with a tan! That is really an extreme feat when you live in Michigan and sun is just a flittering memory of the past.

I didn’t think I got that much sun. That is, until I saw my tan lines and started comparing myself to fellow Michiganders once we returned. Guys, I am TAN!

This is especially (and pleasantly) surprising considering I wore SPF 50 the entire time. #FistPoundMoment

So, between the all-you-can-eat buffets, many margaritas, and sangrias, it’s time to get ourselves back into the swing of things. It’s healthy buddha bowl time with these delicious Grilled Summer Vegetables that are swimming in a favorite buffalo sauce marinade.

Can I get a ‘HECKSSS YEAHHHH’!!

I love vacation, traveling, and all of the above kind of fun. There is something about home, though; something about your own food, and the time in the kitchen while you prepare that meal (with no risk of being gluten-poisoned). By day three of vacation, I was ready for my own kitchen and the vegetables I adore!

Summer squash, zucchini, and MUSHROOMS!

Oh, I missed these vegetables.

The moment I decided to let these Summer Vegetables marinate in a buffalo sauce is when I knew my first meal after returning home was going to be a good one. A very, very happy moment.

TIP: You can grill these veggies on the grill by placing them in an of aluminum foil packet. Alternatively, you can bake them in the oven for 20 minutes and then broil for 3-5 minutes.

Both ways will take you in the same direction. Delicious “Grilled” or Grilled Summer Vegetables in a buffalo sauce that is sure to make your heart sing.

We have many plans this summer. Along with continuing to remodel the new Veggie Balance studio, we have another four trips scheduled between now and October.

On top of those official trips, there are lots of cookouts in our future. I mean, you guys know how much I love food. Cookouts during the summer are a must.

My favorite cookout dishes have a popular and favorite taste (e.g., buffalo sauce) with a twist of healthy.

With this Rubbermaid Party Platter (purchased in the limited edition color of Lagoon Blue), you can bring a new favorite dish to your next cookout for everyone to enjoy. All the ingredients are perfectly separated, so it’s easy to build your own personal healthy buddha boil with these grilled summer vegetables.

Inside the center of the party platter is a container of creamy buffalo dressing that is perfectly sealed for on-the-go, making it easy to transport these babies to someone else’s cookout. It also gives your guests the choice to have a completely dairy-free and vegan buddha bowl if their heart (or stomach) desires.

To top it all off, we have pickled red cabbage (similar to our favorite pickled onions).

Add pickled red cabbage to these buffalo sauce grilled summer vegetables and it completes that perfect balance of spicy with the cooling flavor of pickled cabbage.

Make a big batch of your favorite cocktail in the large and easily pour-able Rubbermaid Pitcher. Top your meal off with a perfect glass of sparkling lemon water or strawberry lemonade and we are in business and ready for summer!

And ready to get back into a healthier diet after way too many margaritas and sangrias. 😉

easy, quick, delicious, healthy, recipe

Grilled Summer Vegetables Marinated Recipe

Main

Gluten-free, vegetarian

American

Grilled Summer Vegetables Recipe marinated in a easy buffalo sauce and piled into a healthy buddha bowl with a creamy buffalo dressing. Perfect combination of delicious meets healthy.

Print Recipe

Yield: 6

Prep Time:15 min

Cook Time:25 min

Total Time:40 min

Ingredients:

• 8 ounces white button mushrooms, slice in half
• 1 small red onion, roughly chopped
• 1 small summer squash, sliced
• 1 small zucchini, sliced
• 1/4 cup
• olive oil
• 1/4 cup buffalo sauce
• 1/8 cup apple cider vinegar
• 1 Tablespoon garlic powder
• 1 teaspoon onion powder
• 2-3 cups white rice, cooked

Creamy Buffalo Dressing

• 1 cup plain greek yogurt
• 1/2 cup almond milk
• 3-5 Tablespoons
• hot sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Pickled Red Cabbage

• 2 cups shredded red cabbage
• 1/2 cup
• apple cider vinegar

Directions:

• 1. In a plastic bag add mushrooms, onion, summer squash, zucchini, olive oil, buffalo sauce, garlic powder, and onion powder. Marinate in the juices at least 30 minutes.
• 2. Preheat grill to medium heat.
• 3. Spoon mixture on to foil. Fold foil over vegetables so the edges meet. Seal edges.
• 4. Cover and grill packet 20 minutes, turning packet over after 5 minutes.
• 5. In a small bowl mix together yogurt, milk, hot sauce, garlic powder, and onion powder.
• 6. In another small bowl add red cabbage and apple cider vinegar together. Let sit at least 15 minutes before serving.
• 7. Build buddha bowl by adding desired amount of rice, cooked veggies, pickled red cabbage and creamy buffalo dressing.

Notes: Oven Baking Directions: Preheat oven to 350 degrees F, Bake for 20 minutes. Broil on high 3-5 minutes.
Author: Linnie

Nutrition Information:

Serving size: 1
Calories: 178
Other nutrition information: Total Fat: 7.2g , Saturated Fat: 1g , Trans Fat: 0g , Sodium: 31mg , Total Carb: 23g , Dietary Fiber: 2g , Sugars: 4g , Protein: 6g

Recipe, images, and text © Veggie Balance

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(6 votes, average: 4.67 out of 5)

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