Grilled Vegetable Recipes
This is my favorite of all grilled vegetable recipes. I’ve been making my grilled vegetables this way for years.
See the variations for a bunch of other ideas. There are so many vegetables that taste great on the grill!
Grilled Vegetable Medley
Serves 3 – 4
1 large sweet bell pepper (yellow, orange or red) – halved and cut into strips about 1 inch wide
1 medium red onion – cut into 8 wedges
2 medium zucchini or yellow squash - cut into quarters lengthwise, and then into 2-inch pieces
3 cloves garlic – crushed and minced
a sprinkle of thyme, oregano, marjoram or your favorite herb
¼ cup extra virgin olive oil
good grey sea salt and fresh cracked pepper to taste
Preheat the grill to medium. Place all vegetables in a large mixing bowl. Drizzle in the oil, add the garlic, herbs, sea salt & pepper. Toss to coat vegetables evenly. Skewer, or place in a vegetable grill basket, or lay directly n the grill and cook on medium flame until tender-crisp. Serve warm or cold.
There are a number of variations to the basic grilled vegetable recipe detailed above. Here you'll find some of those, plus a few more grilled vegetable ideas you may not have tried before...
-Use the same technique as above for grilled asparagus. It's great with nothing more than the oil, salt & plenty of fresh ground pepper.
-Try grilling artichokes with the olive oil, garlic & herb marinade listed above. Just steam them first until tender, gently coat them with the marinade and grill, cut side down on a well-oiled grill rack for a few minutes for great flavor! Artichokes can be steamed in advance and stored in the fridge for a few days before grilling if you like.
- Grilled eggplant done this way is excellent too, just slice the eggplant into ½-inch rings, or into long wedges before marinating and grilling.
- Grilled fennel is delicious! Just cut each bulb, from root to top, into 8 wedges before marinading and grilling.
- Grilled red onion and bell pepper rings, in a variety of colors, make a great addition to a Mexican meal, or as a simple accompaniment to just about any meat: beef, lamb, pork, chicken, halibut, etc. I just rub them with a little olive oil, grill them on a hot grill, then season lightly with sea salt to serve.
- Grilled Jalapenos - I used to get these at a little burrito shop near my house in California. They're easy to make! Just rub the whole peppers with oil, and grill them over a medium-hot grill. You don't want the skin to actually char and fall off. Rather, let them cook slowly over a lower heat so that they get light grill marks and become more tender. Great in salsa, and some people like to eat them "as is"! Some will want to scoop the seeds out before eating, as these can be really hot/spicy.
- Grilled Anaheim Chiles with Melted Butter - Anaheim chiles are long and green, with a mild touch of heat. This is a great treat (a little messy, but delicious!!) to serve at your next BBQ. Heat the grill to medium heat, put the whole chiles directly on the grill and let them cook until the skin is charred all over. Put the peppers directly from the grill into a large paper bag, roll up the top and let them steam for 5 or 10 minutes. Meanwhile, heat the butter in a small cast iron pan on the grill. Use your fingers to remove the charred skin and you'll be left with tender, warm chiles to dip in the melted butter. Just hold them by the stem, dip and enjoy.
- Grilled scallions make a nice garnish for meats or salads. Again, just rub with a little oil and plop them on the hot grill.
- Grilled Tomatoes - Cut some roma tomatoes (sometimes called plum tomatoes) in half lengthwise. Brush them with olive oil, minced garlic, and herbs of choice, Grill them, cut side down, on a hot grill for a couple of minutes. Season to taste with sea salt fresh ground pepper to serve.
Enjoy these grilled vegetable recipes in good health.