Learn how to make the best grilled vegetables! Serve them as a side dish at your next cookout, or top them with a yummy sauce and call them dinner.
Once July rolls around, we make this grilled vegetables recipe just about every week. It’s perfect for mid-late summer, when all sorts of veggies are coming into season, and it’s too hot to turn on the oven. In my opinion, peppers, summer squash, onions, mushrooms, and corn are the best vegetables to grill. Cut into similar-sized pieces and skewered, they all cook at about the same rate. And when you slide them off the skewer, you get a mouthwatering mix of textures and flavors – the mushrooms are meaty, the corn is crisp, the squash is soft, and the peppers and onions are nicely sweet. Drizzled in a punchy sauce, they become a delicious summer meal that you can make in about 20 minutes from start to finish.
How to Make the Best Grilled Vegetables
Want to make perfectly charred, super flavorful grilled vegetables? Check out these tips before you fire up the grill:
- Cut everything to a similar size to ensure even cooking. Plus, you’ll be able to get multiple vegetables (aka more flavor) into each bite!
- Use metal skewers. Wood skewers burn easily on the grill!
- Flip halfway. This one may seem obvious, but it’s important. Good grilled vegetables have a little char on all sides, so make sure you rotate your skewers halfway through cooking. We usually grill ours for around 8 minutes per side.
- Season before and after cooking. To give my grilled vegetables maximum flavor, I season them with olive oil, salt, and pepper before I put them on the grill. Afterwards, I season with salt and pepper to taste and drizzle them with a tasty dressing, sprinkle them with fresh herbs, and serve them with a sauce for dipping.
- Don’t skip the sauce. Grilled veggies are good on their own, but a flavorful sauce can take them over the top. See below for my best suggestions!
Grilled Vegetables Serving Suggestions
Grilled vegetables are a delicious, easy grilling side dish. If you already have the grill going for veggie burgers, mushroom burgers, or black bean burgers, putting on a few grilled veggie kabobs is an easy way to complete the meal. These skewers would also be a perfect side with BBQ Jackfruit Sandwiches, Cauliflower Po’ Boys, or a hearty salad like my couscous, orzo, pasta, or potato salad.
Alternatively, make them the main meal! Drizzle the finished grilled vegetables with tangy Greek salad dressing, cilantro lime dressing, or chimichurri and serve them over quinoa or farro with tzatziki sauce and lots of pita. Not in the mood for tzatziki? Pesto, hummus, or chipotle sauce would be delicious too.
Save leftover grilled vegetables and sauce for making sandwiches throughout the week! Head over to this post to see my best meal prep tips.
More Favorite Grilling Recipes
If you love these easy grilled vegetables, try one of these delicious grilling recipes next:
Learn how to make the best grilled vegetables! Lightly charred and flavorful, this recipe is a delicious cookout side or vegetarian entree.
- 1 yellow squash
- 1 zucchini
- 8 ounces cremini mushrooms, stemmed
- 1 small red onion
- 1 red bell pepper
- 1 green bell pepper
- 1 ear fresh corn, cut into 1-inch rounds
- Extra virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- tzatziki, pesto, or Greek dressing for drizzling/serving
Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred. Remove from the grill, season to taste, and serve with desired sauce or dressing.
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