Season’s Best Grilled Vegetables are a favorite go to for hot summer nights or any night that you can BBQ. There’s so many ways you can use those tasty finger licking vegetables that disappear as fast as you pull them off the barbi! What better way to get cooking summer’s bounty than making up a big batch of grilled vegetables: eggplants, sweet bell peppers, chili’s, corn, summer squash, onions, zucchini, or mushrooms…Simply marinate them in olive oil and sea salt with some fresh garlic, or if feeling it, use our delicious Teriyaki sauce. Eat them as is on the side, add them to pasta, in a salad, stuff them rolled up, or make a yummy vegetarian hero sandwich! Watch our video to see more yummy ways to use your Grilled Vegetables.
Watch our video on How to Grill Vegetables below. And keep scrolling on down for the full recipe.
Grilled Vegetables 101
Summer’s bounty and MORE!
Buy or pick your summer’s harvest:
Eggplant, zucchinis, summer squashes, portabello mushrooms or any large mushrooms, sweet onions, sweet bell pepper, corn on the cob, chili peppers… so much to choose from!
Fall and winter’s bounty are great too!
Those hard winter squashes sliced such as butternut, acorn, or pumpkin are wonderful to BBQ too!
Celtic or flavored Sea Salt
Fresh mined garlic (optional)
Fresh herbs: rosemary, thyme, oregano sprigs
Teriyaki Sauce for another optional marinade
Method for marinating and grilling vegetables
- Slice all vegetables about 1/4 ” thick
- In a large gallon sized baggie, depending on how many vegetables you are grilling, add vegetables, some olive oil, and sea salt. Use multiple bags so not to crowd and they all get coated in a the olive oil.
- Marinate for a minimum of 30 minutes or over night.
- Start heating your grill.
- Have an empty baking dish and tongs to put the finished vegetables in.
- Make sure the grates are cleaned. Use an oiled rag. You might need to throw it away after yo clean it, but better the gross dirt is on the rag not on your food.
- Once your grates are hot, check by putting one vegetable on the grate. It should sizzle. Put as many on the grate that can fit. You will have to do batches at a time.
- Turn down the heat/flame so not to burn the vegetables. Depending on the thickness, will depend on the time each vegetable will take. For example, a zucchini will cook faster than butternut squash. And mushrooms take a long time to cook down.
- Lets talk burnt blackened vegetables. There are bad for us. Even carcinogenic. Its something I needed to say. Because we eat for our health and the blackest burnt ones are not healthy. ok. I said it…
NEED MORE IDEAS?
Watch our What to do with your Grilled Veggies!