Mixed Grilled Vegetables take on a smoky, earthiness when cooked over an open flame. They are an easy and delicious accompaniment to grilled meats.
I love to cook food out on the grill. Not only does it (usually) require that my husband do the cooking and not me, but the act of cooking the food over direct heat adds a flavor that you just can’t achieve cooking by indoors means.
Grilling vegetables has always been one of my favorite ways to prepare them, especially summer veg that is so prolific. Zucchini, anyone?
I like to cook them until they are tender and just a bit crisp, brushing them with olive oil and seasoning them generously with salt and pepper. I make my husband fill the grill with meats and vegetables. We eat what we want for supper and then serve the leftovers on salad or pizza the following night.
Recipe: Mixed Grilled Vegetables
Ingredients
- There are any number of vegetables that you can grill, including but not limited to:
- sweet bell peppers – cored and quartered
- hot peppers – left whole or cut in half (the seeds add spice)
- zucchini and summer squash – left whole, if small, or cut into planks
- mushrooms – left whole, or sliced and strewn on a skewer
- onions – thickly sliced
- tomatoes – left whole
- corn – cleaned and broken into serving size pieces, or left whole
Instructions
- Once you’ve got all your vegetables prepped, brush them with olive oil and cook them on a clean, hot grill until tender, yet slightly crisp, about 8 to 10 minutes.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Grilled vegetables are great served at room temperature, so if you don’t have enough room for everything (meat and veg) on the grill, cook the vegetables first. They are delicious served as a side dish, drizzled with vinaigrette, stirred into pasta, topped on pizza, or tossed into a salad.
Liz says
Yum! I’ve never tried grilled zucchini, i know i know! Will definitely be trying that out next time my husband grills! Thanks for the reminder!
Jessica says
It’s one of the few ways that my husband “likes” zucchini.
Lizzy says
Leftover grilled vegetables are also great as a sandwich, especially if you have some Laughing Cow French Onion spreadable cheese. Wow!
Sandi says
Do you have a charcoal or gas grill? I’m wondering how gas-grilled veggies taste. I know charcoal imparts the better flavor, but I rarely have the time to wait for the coals to prepare, so I have a gas one at the moment.
Jessica says
We have a gas grill, but it came with buckets of wood chips to add smoky flavor. 😉
Maureen says
A charcoal grill does impart a deeper flavor, but we use gas regularly and it transform the veggies, too. My husband has been playing around with wood chip in it to add a smokier flavor, but I love the food even without the chips.
Sandi says
Thanks. I’ll give it a try, then. I thought those wood chip things were only for coals, I didn’t realize you could use them with gas as well, so I’ll have to pick some up next time I’m at the DIY store.
Steph says
You are so right! Even my picky eaters will eat grilled squash if its on a stick (I cut them in chunks & skewer them). Has anyone tried freezing them once they are grilled? I bought two giant bags (zuchini & yellow) at the farm stand & hate to turn them all into bread or muffins. Thanks for the great recipes & encouragement!
Jessica says
As long as you don’t grill them until they’re really soft, they should freeze fine. make them al dente. 🙂