Recipe: Grilled Vegetables
This quarantine has been teaching me that I love simplicity. Simple meals done right. Also, I don’t like doing dishes. The grill has been one of my favorite ways to prepare and prep meals over this time at home.
First, the weather here couldn’t be more perfect to grill. I look forward to going outside and cooking food for the family. Grilling vegetables has been something that Michael and I have been doing since our first days being married and living together (which will be 15 years this fall!)
These vegetables are the MOST versatile thing that we prep. Here are my favorite ways to use them once they are done:
- As a salad topper
- A side dish enjoyed cold or reheated
- Addition to my fav Weeknight Chicken and Veggie Soup
- Best veggie in an open faced omelette
- Dipped in hummus
- Added to marinara sauce and put over noodles
- Put these in any casserole before baking for extra veggie and flavor
- Fabulous in a loaded burrito bowl
- Easy veggie add to any stir fry
- Great burger topper
We make a giant batch of these every 5-7 days. My hope is that sharing this method of grilling veggies, you all will be able to make them at home, too. I get asked about how I make them all the time and want to break it all down for you.
The first thing you will need is a giant grilling basket. Now, I looked high and low for the actual one that we use. We bought it at a hardware store 10 years ago. While I couldn’t locate my exact version, I was able to find one that has the same dimensions.
The reason we love this recipe is because it makes a TON of veggies. Fill this basket up to the brim. You can freeze any veggies that you don’t use in these stasher bags.
The marinade for the veggies calls for a specific vinegar that we love and use. They sell this Fig Balsamic at our local Publix, but found a big container of it on Amazon for such a great price! We grabbed this up and since it is also my go to salad vinegar it will all get used up!
I am going to share the veggies that we love to use, but use what you like. We have grilled broccoli, cauliflower, asparagus, potatoes, kale and even fennel. The blend below is our favorite and we find it is the most versatile as leftovers.
Please don’t hesitate to reach out with any questions that you have and enjoy this amazing, summer grilling season!
- 4 large zucchini, sliced in coins
- 4 large yellow squash, sliced in coins
- 2 small containers of mushrooms, sliced
- 2 red bell peppers, but into 1-2 inch pieces
- 2 red onions, cut in half and sliced thin
- 1/4 cup of Fig Balsamic vinegar
- 1/3 cup olive oil
- pink salt
- Add all the chopped vegetables to a large bowl.
- Pour the oil and balsamic vinegar over the veggies.
- Season with salt and pepper, to taste.
- Allow to marinate for 4-6 hours.
- When you are ready to cook, heat the grill up to medium heat.
- Place the grill basket on the grill and add the veggies to the basket.
- Allow them to cook 30-45 minutes, mixing them up every 5-7 minutes or so.
- Note: Cooking time will vary based on your grill. The time above is on our grill so just keep an eye on them and turn the heat down or up if needed.
If you don’t have a grill can you use your oven? Or would it not be the same?
Hey there! I would not use this recipe as is to roast- the veggies would be too wet. I would just roast veggies with some olive oil, salt and pepper!
I’m in the same boat- live in a high rise with no grill. Can you post temp and time for an oven? Convection roast or just roast ? Thank you!
Hey Johanna! I usually roast between 375-425, and just gauge temp based on the veggies. I would also just toss veggies in olive oil, salt and pepper so that they don’t get too wet and steam vs. crisp up. Hope that helps!