Chef Iraj Fernando's Backyard Grilled Vegetable Recipe

Chef Iraj Fernando's Backyard Grilled Vegetable Recipe

July 05, 2022


  • 1 pound of asparagus, trimmed and diagonally cut into 2 inch pieces
  • 1 pound of sweet mini peppers, stemmed, seeded and halved lengthwise
  • 2 medium zucchinis, diagonally cut into 1/2 inch half moons
  • 2 tablespoons of extra-virgin olive oil
  • 3 cloves of garlic, finely chopped
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of ground pepper
  • 2 tablespoons of unsalted butter, softened 
  • 1 tablespoon of chopped fresh flat leaf parsley
  • Optional: 1 teaspoon of chopped fresh chives


  1. Preheat a gas grill to medium-high (400-450 degrees F)
  2. Toss all the vegetables: asparagus, mini peppers, zucchini, oil, garlic, salt, and pepper in a large bowl until evenly coated.
  3. Place the vegetables on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.
  4. Stir butter, parsley, and chives together in a small bowl. Combine with vegetables.

Here, you have asparagus, mini peppers, and zucchini together with a hint of garlic and optional rand butter. Delicious!


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