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Instructions |
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I usually use 2-3 peppers, 2 squash, 1-2 onions. Cut the top off of the pepper and if the stem does not automatically pop out carefully cut it out and use the ring, then cut the peppers in quarters discarding the membranes and seeds. Cut the onions in half then cut each half into large quarters, usually 2-3 pending the size of the onion. Cut the squash on an angle so you end up with oval 1/4 inch slivers. Leave asparagus and Brussel sprouts whole, try to buy fresh small sprouts, think large bit size. Cut Broccoli heads also to large bite size. Place all veggies in a gallon size ziplock with Italian dressing 4 hours to overnight. Alternatively use equal parts balsamic vinegar and good olive oil as a marinade. You can reuse the marinade as a salad dressing. Shake the bag to coat the veggies and turn it periodically as it rests in the refrigerator until use.
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If you do not have a metal grate with smaller openings than your grill's grates purchase disposable ones, you do not want your veggies to fall through the grates. If you have a grill basket you can use it and cut the veggies in smaller pieces, I cut in larger pieces because I have to flip each on the disposable grate which I prefer to the basket. The onion quarters will fall apart while cooking thus cook faster, keep an eye on them. I keep a medium crock/clay bowl beside the grill covered with foil. As the veggies are cooked I put them in the bowl to stay warm while I cook the rest of them in batches. A plastic bowl will not hold the heat as well as pottery or glass.
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Coat the grill with non-stick spray and carefully put the veggies on the grate until the grate is full. Flip and rotate pieces until they begin to brown or blacken and get soft. Some things take longer to cook than others so keep an eye out. The good news is that veggies will continue to steam in the foil sealed bowl when you remove them. Brussel sprouts, asparagus and broccoli seem to turn out with a bit of a smoky caramelized flavor, especially if you use the balsamic mixture versus Italian dressing. I'm not a fan of asparagus or sprouts but I like them marinated and grilled.
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Leftover grilled veggies have endless uses. Just chop them up into smaller pieces and seal in snack bags to freeze. Add as a topping on a frozen pizza. Put them in your Mexican Rice or use as a topping for chicken or beef tacos. Add them to your risotto. Use your imagination.
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Suggestions |
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Serve along side any grilled meat
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Originally Submitted
12/5/2017
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