AuthorStacy SaundersCategoryVeggiesCrunchy, flavorful, grilled veggies
Wash all veggies, and preheat the grill to 375-400°F.
Chop cauliflower and broccoli into small pieces and place them in a large bowl.
Peel carrots and cut into rounds about 1/4" thick and add to the bowl.
Slice bell pepper into chunks. Chop onion into chunks as well and add to the bowl.
Slice the ends off the zucchini. Cut it in half lengthwise, and then slice into 1/4" pieces. Add to the bowl.
Pour olive oil and seasonings over the veggies and mix until they are evenly coated.
When your grill is preheated, place your basket on the rack and pour the veggies in. It may smoke and flame from the oil dripping. Every 5-8 minutes stir the veggies. I cook them for about 15-20 min or until warm, still crunchy, and a little blackened. The onions, peppers, and zucchini will be soft though.
Make sure to wear oven mitts when you lift the basket so you don't burn your hands!
Grill season is almost upon us! Ok maybe not, but it's starting to look like spring here in western Idaho, so we had a glorious Sunday dinner with grilled veggies & steak kabobs. It's one of my top 5 favorite ways to eat vegetables so I thought I'd share it with you 🙂
You do need a grill basket for this recipe. If you don't have one, Walmart, Amazon, or Target has them. Check out this one at target for $10! I'm telling you, it's worth the money. I LOVE mine (although I found mine at Goodwill haha).
Ingredients
Directions
Wash all veggies, and preheat the grill to 375-400°F.
Chop cauliflower and broccoli into small pieces and place them in a large bowl.
Peel carrots and cut into rounds about 1/4" thick and add to the bowl.
Slice bell pepper into chunks. Chop onion into chunks as well and add to the bowl.
Slice the ends off the zucchini. Cut it in half lengthwise, and then slice into 1/4" pieces. Add to the bowl.
Pour olive oil and seasonings over the veggies and mix until they are evenly coated.
When your grill is preheated, place your basket on the rack and pour the veggies in. It may smoke and flame from the oil dripping. Every 5-8 minutes stir the veggies. I cook them for about 15-20 min or until warm, still crunchy, and a little blackened. The onions, peppers, and zucchini will be soft though.
Make sure to wear oven mitts when you lift the basket so you don't burn your hands!