Description
The Ultimate Guide for the Best Grilled Vegetables – all my easy grilling tips, cooking times, no stick methods, seasoning recommendations and how to serve your grilled vegetables for the best summer dinner out there!
Ingredients
Scale
- 1 red pepper
- 1 orange pepper
- 1 bunch of asparagus
- 3 ears of corn, shucked
- 1 red onion, 1″ thick slices
- 1 pint of cherry tomatoes
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 3–4 portobello mushroom caps
- 3 tablespoons olive oil
- salt & pepper to season
Balsamic Vinaigrette Drizzle: (optional)
- 1 teaspoon minced garlic
- 1 teaspoon dry basil
- 1 tablespoon dijon mustard
- 1/2 tablespoon honey
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat grill to medium high heat, approximately 350°F-400°F.
- Brush both sides of vegetables with either an olive oil, avocado oil or grape seed oil.
- Season with salt and pepper.
- Place vegetables on grill, follow the following grilling times for each vegetable.
- Bell pepper: whole grill for 10-12 minutes; halved or quartered grill for 8-10 minutes
- Onion: sliced into 1″ slices grill for 8 to 10 minutes
- Squash: 1/2″ lengthwise slices grill for 4 to 6 minutes
- Mushroom: whole portobello mushrooms grill 8 to 10 minutes, smaller mushrooms grill 4 to 7 minutes
- Asparagus: grill for 4 to 6 minutes
- Corn: grill for 15 to 20 minutes with or without husk
- Tomato: halved tomatoes grill 6to 8 minutes, smaller cherry/grape size tomatoes grill 4-6 minutes.
- Broccoli: grill 8 to 10 minutes
- Eggplant: 1/2″ lengthwise slices grill 5 to 7 minutes
- Romaine: halved or quartered grilled 2-3 minutes
- Let rest for 5 minutes. Serve.
- Optional: In a small bowl mix garlic, basil, mustard, honey, balsamic vinegar, olive oil, salt and pepper. Whisk until combined. Drizzle over grilled vegetables.
