Grilled Summer Vegetables
Nothing is more delicious and healthier than grilled vegetables - not just in the summer but all year long. You are only limited to your preference of vegetable and your creative food imagination. The following are some options for you. The amount should be based on your total party size.
Ingredients
Onions
- Onions
- Vidalia Salad Dressing
Carrots
- Carrots
- Olive Oil
- Dried Mint
- 1 pinch Sugar
- Dijon Mustard
- Salt
Eggplant
- Eggplant
- 1 drizzle Olive Oil
- Salt
- Lemon Juice
Zucchini
- Zucchini
- Olive Oil
- Salt
- Dried Basil
Yellow Squash
- Yellow Squash
- Olive Oil
- Salt
- Dried Basil
Mushrooms
- Mushrooms (Portobello)
- Olive Oil
- Garlic Powder
- Salt
- Balsamic Vinegar
Acorn / Butternut Squash
- Acorn / Butternut Squash (usually better roasted but if sliced very thin can be grilled)
- Olive Oil
- Salt
- Drizzle of Maple Syrup
- Agave
- 1 dash Cinnamon
Green Beans
- Olive Oil
- Dijon
- Lemon Juice
- Salt
Peppers (all colors)
- Peppers
- Olive Oil
- Onion Powder
- Garlic Powder
- Salt
- Lime Juice
Fennel
- Olive Oil
- Orange Juice
- Salt
Instructions
- Cut vegetables into desired shapes and sizes. Toss with seasonings - adjust ingredients to your liking and your taste.
- Don't use crushed black pepper until ready to serve the finished vegetables. Pepper tends to burn on the grill.
- Grill on hot oiled grill turning every few minutes until tender. Or place on parchment-lined sheet pan and roast in 400℉ oven until tender.
