Grilled Vegetables (Printer-Friendly)
Simple grilled vegetables seasoned with olive oil, salt and pepper that showcase the natural sweetness and savory flavors of summer produce.
# What You’ll Need to Cook:
→ Vegetables
01 -
2 portobello mushrooms
02 -
1 eggplant
03 -
1 zucchini
04 -
1 yellow squash
05 -
1 onion
06 -
1 bunch thick asparagus
07 -
1 red bell pepper
→ Seasonings and Oil
08 -
2 tablespoons extra virgin olive oil
09 -
1 tablespoon kosher salt
10 -
1 tablespoon freshly ground black pepper
# Steps to Prepare:
01 -
Clean the grill grates and preheat to medium heat, 350°F to 450°F.
02 -
Trim the ends of the eggplant, zucchini, yellow squash, and onion, and slice into ⅓" to ½" pieces. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
03 -
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
04 -
Grill the vegetables with the lid closed until tender and lightly charred, about 8 to 10 minutes for the bell peppers, onion, and mushrooms; and 5 to 7 minutes for the yellow squash, zucchini, eggplant, and asparagus.
05 -
Serve the grilled vegetables warm or at room temperature.
# Extra Cooking Tips:
01 -
For vegetables like artichokes or carrots, boil first before grilling for optimal results.