Grilled Vegetables
Servings 4 servings
Ingredients
- 3-4 large fresh vegetables such as zucchini, yellow squash, bell peppers, red onion, eggplant or asparagus
- 1-2 tablespoons olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- ½ teaspoon dried herbs such as oregano or thyme (optional)
- balsamic glaze for drizzling (optional)
Instructions
Skewers Method
- Preheat grill to medium-high heat.
- Cut vegetables into skewer-friendly pieces: ½-inch slices for squash, 2-inch chunks for peppers, and wedges for onions.
- Toss with olive oil, herbs (if using), salt and pepper.
- Thread onto skewers, alternating vegetables.
- Grill for 10–12 minutes, turning occasionally, until tender and slightly charred.
- Drizzle with balsamic glaze if desired before serving.
Direct on the Grill
- Preheat grill to medium heat.
- Slice vegetables like zucchini, eggplant or asparagus into large, even pieces.
- Drizzle with olive oil and season with salt and pepper.
- Place directly on the grates and grill for about 4–5 minutes, flipping once, until nicely charred and tender.
- Serve warm.
Grill Basket Method
- Preheat grill to medium heat and lightly oil the grill basket.
- Cut vegetables into bite-sized pieces and toss with olive oil, salt and pepper.
- Add to the grill basket and cook for 10–12 minutes, stirring occasionally, until browned and tender.
- Remove from heat and serve.
Nutrition
Serving: 1cup
