I’m excited to share with you another easy weekend recipe. Today’s recipe comes from Jami over at An Oregon Cottage. On her site Jami shares free seasonal menu plans in ebook form with her subscribers. Her Summer Dinner Menus ebook, that is out now, includes five weeks of easy dinner menus for families using wholesome ingredients plus you also get the coordinating shopping list and other bonuses. Watch for the Autumn Dinner Menus to replace the Summer Dinner Menus ebooklet in September and it too will also be free. Yay!
We used to just grill slices of single vegetables – you know, slice the zucchini (or tomato, or onion…), carefully place them on the grill, and turn them with tongs until they were ready to eat. It usually took up a lot of room and a fair bit of work.
When we started using a grill basket that had been given to us it was love – deep love – at the first bite. Grilling vegetables is basically the summer version of roasted vegetables – and so easy and good I could eat these grilled vegetables every day. And, well, in the summer we almost do.
Sometimes it’s just one type (green beans rise to new height done this way!) or a couple (zucchini and onion), but most of the time we grill a variety as this is perfect for using up handfuls of veggies– either as they’re ripening from the garden, or what you have in the fridge.
After the vegetables are chopped (it’s best to cut them all about the same size), just toss them with some olive oil, salt, pepper, LOTS of garlic, any herbs you desire, and some red pepper flakes for a bit of spiciness.
We mostly eat these as a side dish, but occasionally we use them as the main ingredient in a meatless meal like “Grilled Vegetable Wraps” when added to a tortilla with cheese. I never miss the meat in these wraps, as they’re so hearty. And with the variations listed below, they’re even adaptable to different ethnic dishes.
Easy Grilled Vegetables (with variations)
- About 4 cups of any vegetables, chopped or sliced (depending on the type) into roughly equal pieces
- About 2 Tb. olive oil
- 1 Tb. minced garlic (3-4 large cloves)
- Salt and pepper
- 1 tsp. red pepper flakes (or to taste, and of course it’s optional, but so good…)
- Combine all the vegetables in a large bowl as they are chopped. If using any “hard” vegetables like potatoes, carrots, and cauliflower, steam them until tender-crisp first.
- Toss the vegetables with the remaining ingredients.
- Add to a grill basket over high heat in a grill that’s been preheated. Evenly distribute them, cover the grill and let them sit without stirring for a few minutes (this will be less if making only a few cups of veggies, more if the basket is full – you get the idea) to help the juices evaporate.
- Stir them around, close the lid again and cook for about 10 minutes stirring occasionally. This may be less depending on the vegetable (especially single, smaller vegetables like green beans) – keep a good watch on them, as with any grilled foods.
- Taste for tenderness when they are starting to char and look cooked through, adjusting cooking time as necessary.
- Serve them as a side, over rice, in pasta, or lining a tortilla- they are so versatile!
- For an Asian flavor add some sesame oil and soy sauce instead of the olive and salt. And for spiciness, our favorite Sriracha sauce adds a nice bite.
- For a Middle-Eastern or Thai flavor try adding a teaspoon or so of curry powder and tossing them with a can of coconut milk after they’re grilled and serve over rice.
- Purposely make extra to have enough to add to a pasta salad the next day.
Jami blogs at An Oregon Cottage, a DIY Lifestyle blog with a “cottage mentality” that puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life.
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