Recipe: Grilled Vegetables

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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:

  1. As a salad topper
  2. A side dish enjoyed cold or reheated
  3. Addition to my fav Weeknight Chicken and Veggie Soup
  4. Best veggie in an open faced omelette
  5. Dipped in hummus
  6. Added to marinara sauce and put over noodles
  7. Put these in any casserole before baking for extra veggie and flavor
  8. Fabulous in a loaded burrito bowl
  9. Easy veggie add  to any stir fry
  10. 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!


Share Your Thoughts

  1. Amy Rapposelli

    If you don’t have a grill can you use your oven? Or would it not be the same?

    April 29, 2020 • 10:34 pm •
  2. 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!

    April 30, 2020 • 7:59 am •
  3. Johanna

    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!

    August 12, 2020 • 5:27 pm •
  4. 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!

    August 12, 2020 • 5:42 pm •