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I love roasting vegetables but once July rolls around, it’s just too hot to turn on the oven. That’s when I move to the outdoors to prepare the most delectable grilled vegetables on the BBQ.
With the abundance of fresh veggies available, the options are plentiful but in my opinion, the best grilled vegetables are a mix of zucchini, summer squash, red onion, bell peppers, and baby Bella mushrooms.
You get a mouth watering mix of textures and flavors when grilling vegetables on the BBQ; the slightly charred, caramelized mushrooms are meaty, the squash is soft, and the peppers and onions are sweet with a little crunch.
To give my grilled vegetables maximum flavor, I cut everything to a similar size to ensure even cooking. Then I season them with avocado oil, salt and pepper, and a splash of white balsamic vinegar.
Grilled vegetables are a delicious, easy side dish for summertime BBQ’s but also make for savory veggie tacos, or can be served over mixed greens or a whole grain like quinoa for a hearty salad.
Tip: Once I season the veggies, I place a cast iron grill pan on the grill grates and transfer my seasoned veggies. Grill temp is 350-400 degrees. Grilling time is about 12 minutes.
Reviews:
COOK TIME 30 minutes
Course Side
Cuisine American, Vegan, Vegetarian
Serving 8 people
Ingredients:
| 1. | 1 large yellow squash, ends removed, sliced in half then cut into 1.5-2inch pieces |
| 2. | 1 large zucchini, ends removed, sliced in half lengthwise, then cut into 1.5-2inch pieces |
| 3. | 8 ounces Baby Bella mushrooms, cleaned, dried and sliced (or buy pre-sliced) |
| 4. | 1 small red onion, peeled and ends removed, cut into eighths |
| 5. | 1 yellow bell pepper, top and seeds removed, sliced into 1/4’s then cut into 2 inch pieces |
| 6. | 1 orange bell pepper, top and seeds removed, sliced into 1/4’s cut into 2 inch pieces |
| 7. | 1 garlic clove grated |
Seasonings
| 1. | 3 tbsp Avocado oil |
| 2. | 1 tablespoon White balsamic vinegar |
| 3. | 1/2 tsp Sea salt and freshly ground black pepper |
| 4. | 3-4 fresh Rosemary sprigs |
Directions:
Step 1.
Slice all vegetables (squash thru bell peppers) and grate garlic. Add to large bowl.
Step 2.
Drizzle 3 Tbsp avocado oil and 1 Tbsp of white balsamic vinegar over veggies toss to coat. Season with salt and pepper and mix. Gently fold in rosemary sprigs. Cover and set aside until grill heats up.
Step 3.
Preheat grill with grill pan on grates to medium high heat-350 to 400 degrees.
Step 4.
Carefully add vegetables to grill pan and spread out evenly. (You may have to cook in 2 batches).
Cook for about 6-8 minutes, turning over when grill marks appear and cook for another 6-8 minutes. Vegetables should be slightly charred and tender.
Serving Suggestions.
You can eat these veggies right off the grill and they taste incredible or transfer to a serving plate.
Grilled veggies are an easy side dish for any protein such as fish, beef or chicken.
I made delicious veggie tacos with them, which my family gobbled up and also served them over mixed greens for a hearty salad for lunch the next day.
Tried this recipe?
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