Grilled Vegetables
Grilled Vegetables are a medley of seasonal vegetables cooked over direct heat to develop char and deep flavor, seasoned simply for the perfect summer side.
Ingredients
Vegetables
- 6 cups Assorted seasonal vegetables (bell peppers, zucchini, eggplant, corn) Use equal proportions; substitute asparagus or mushrooms for variety
Seasoning
- 3 tablespoons Olive oil Use extra virgin for flavor or light olive oil for higher smoke point
- 1 teaspoon Salt Adjust to taste; kosher salt seasons more gently than table salt
- ½ teaspoon Pepper Freshly ground black pepper gives better aroma than pre-ground
- ½ teaspoon Garlic powder Or use 1 minced garlic clove for a fresher bite
- 1 tablespoon Balsamic vinegar (optional) Add at toss for tangy glaze; substitute lemon juice for brightness
- 2 tablespoons Fresh herbs (optional, e.g., basil or parsley) Scatter after grilling for fragrance; try cilantro for Mexican-style dishes
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Cut the vegetables into uniform pieces.
- Toss the vegetables with olive oil, salt, pepper, garlic powder, and balsamic vinegar if using.
Grilling
- Place the vegetables directly on the grill or in a grill basket.
- Grill for about 10-15 minutes, turning occasionally, until they are tender and have grill marks.
Finishing
- Remove from grill and sprinkle with fresh herbs before serving.
Notes
Trim and slice vegetables uniformly to ensure consistent cooking; aim for pieces about half-inch thick for even tenderness and char. Dry vegetables before oiling to promote better browning and reduce steaming on the grill surface for crisp edges.