Grilled Summer Veggies
Ingredients
- 2 medium zucchinis
- 3 bell peppers
- 8 oz crimini mushrooms
- 1 medium red onion
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp pink sea salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
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Preheat grill on medium heat.
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Slice zucchinis into round circles, slice bell pepper into thick chunks, slice mushrooms into thick slices, rough chop red onion. Place all prepped veggies in a large mixing bowl.
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Drizzle olive oil and balsamic over veggies. Sprinkle with salt, garlic powder and pepper. Toss veggies making sure they are well coated with oil, balsamic and spices.
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Lightly oil a grilling basket and place on preheated grill. Place veggies in grilling basket. Grill veggies for 20 minutes on a medium flame. Occasionally tossing them by using a tong. This will make sure veggies are grilled evenly.
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Use oven mittens and carefully remove basket from grill. Place veggies in a serving bowl and serve. Place any leftover veggies in an airtight container and keep refrigerated for up to 3-4 days.
Recipe Notes
Tips for grilling vegetables:
- Preheat your grill- Whether you place your vegetables directly on the grill or using a grill vegetable basket, you want to preheat your grill.
- Use grill vegetable basket- A Vegetable basket will keep your vegetables in one place while on the grill. It makes it easier and will allow vegetables grill and cook through evenly.
- Lightly oil and Preheat vegetable basket- This way your veggies won't stick to the basket.
- Cut vegetables into smaller pieces- They will be grilled evenly and all vegetables will have the same texture.
- Occasionally give veggies a toss while they're grilling in the basket- This is another technique that will help all veggies cook through the same way.
- Switch up your summer veggies- This recipe is very versatile and you can try different variations of different summer veggies. Use eggplant, asparagus, tomatoes, summer squash or any other veggies you may like.