Grilled Summer Squash with Bell Peppers and Onions
When the grill is already fired up for the main event, this is the side that costs you almost no extra effort. Summer squash, bell peppers, and thick onion rounds get a coat of olive oil and Smokin' Chipotle, then hit the grates until they're tender and lightly charred. Chop everything into a bowl, hit it with lemon, and you've got a smoky vegetable side that goes with anything off the grill.
The Smokin' Chipotle does the work you'd normally get from a smoker — that deep, smoky heat — while the grill adds real char on top of it. It's a naturally vegan, paleo, and Whole30-friendly side, which makes it the easy answer when you're feeding a mixed crowd. Peak summer, when the squash is cheap and the peppers are sweet, is when to make it.
Ingredients
- 1-2 Tbsp Smokin' Chipotle
- 3-4 summer squash, quartered lengthwise
- 3 bell peppers, halved and seeded
- 2 large onions, sliced in ½" thick rounds
- 4-6 Tbsp olive oil
- 1 lemon, juiced
Ingredient notes & swaps
- **Summer squash:** Yellow squash and zucchini both work; quarter them lengthwise so they get maximum grill contact and don't roll around.
- **Smokin' Chipotle:** The all-natural, gluten-free blend brings smoke and heat in one step — no chipotle peppers to chop or adobo to open. Keep a jar of Smokin' Chipotle handy for grill season.
- **Bell peppers:** Halved and seeded, they char nicely and turn sweet. Mixed colors make the bowl look great.
- **Onions:** Cut them into thick ½-inch rounds so they hold together on the grill instead of separating into rings that fall through.
- **Lemon and olive oil:** The finishing lemon juice is not optional — it balances the smoke. Everything here is vegan, dairy-free, paleo, and Whole30-compliant as written.
Directions
- Drizzle squash, peppers, and onion slices with olive oil and sprinkle with Smokin' Chipotle.
- Grill over high heat about 7 minutes per side until tender with slight char.
- Remove from grill, chop into bite-sized pieces, and place in a large bowl.
- Drizzle with more olive oil and fresh lemon juice. Season with salt to taste.
Why this works
Grilling over high heat is the whole point: it drives off water from the squash and peppers fast, concentrating their flavor while the direct flame chars the edges. That char is where the sweetness and smoke live. Cutting the vegetables into large pieces — squash quartered lengthwise, peppers halved, onions in thick rounds — keeps them from falling through the grates and lets them char without turning to mush. Dressing them with lemon juice after they come off the grill wakes everything up, balancing the smoky chipotle with a hit of acid.
What to serve it with
Serve it warm or at room temperature, which makes it a great make-slightly-ahead side for a cookout. It's a natural next to grilled chicken, steak, or fish, and it folds easily into other dishes — pile leftovers into tacos, fold them into scrambled eggs, or toss them with grains for a quick lunch. Since it holds up at room temp, it travels well to a potluck or picnic.
Tips
- Keep onion slices thick so they hold together on the grill.
- Slide a toothpick or skewer through each onion round to pin the layers together so they don't fall apart when you flip them.
- Don't move the vegetables too soon — let them sit until they release easily from the grates, which is when the char has set.
- Grill the vegetables in big pieces and chop them after; smaller pieces slip through the grates and overcook.
FAQ
Can I make this without a grill?
Yes. Roast the vegetables at 425°F on a sheet pan for about 25-30 minutes, or use a grill pan on the stovetop. You'll get less char than an open flame, but the Smokin' Chipotle still delivers the smoky flavor, and the high oven heat concentrates the vegetables well.
Is this recipe Whole30 and paleo?
As written, yes. It's just vegetables, olive oil, lemon, and Smokin' Chipotle, with no added sugar or grains. It's also vegan and gluten-free, which makes it an easy side to serve a mixed group with different diets.
How far ahead can I make it?
It's great warm or at room temperature, so you can grill it an hour or two before serving and let it sit. It also keeps in the fridge for three to four days — the smoky flavor deepens, and leftovers are great cold or folded into other dishes.
Why did my squash turn out soggy?
Usually the heat was too low or the pieces were too small, so the vegetables steamed instead of charring. Use high heat, cut them large, and don't crowd the grill. Salting only after grilling also helps, since salting beforehand pulls out water.
Nutrition
Estimated per serving · values are approximate.