Rustic Grilled Vegetables
When the warm weather is here it’s time for making things easy. And really, what could be easier than loading a bunch of fresh cut up veggies on your BBQ and grilling them to perfection? Tired of the basics (we’re looking at you peppers and zucchini)? Don’t fret. It’s time to think outside the box for delicious rustic grilled vegetables.
You can grill pretty much any veggie you like, including sweet corn, vine tomatoes, squash, asparagus, red onions, mushrooms, and more. So it’s time to get creative, and get grilling those veggies! If they’re chopped big enough you don’t need any fancy BBQ gadgets, although if you make them enough it’s money well-spent.
Servings
Serves 4 to 6
Rustic Grilled Vegetables Recipe:
You’ll Need
- 1 red pepper, sliced into 4 large pieces
- 1 yellow pepper, sliced into 4 large pieces
- 2 zucchini, thickly sliced lengthwise
- 2 small eggplant, thinly sliced lengthwise
- 2 ears of corn, cut into 1-inch pieces
- 1 red onion, peeled and chopped into wedges
- Bunch of vine tomatoes
- 12 cremini mushrooms, stems removed
- Bunch of asparagus, trimmed
- 2 to 3 tbsp olive oil
- Generous pinches sea salt and freshly cracked black pepper
- Small handful fresh thyme leaves
- Extra virgin olive oil and balsamic vinegar for drizzling
Prep and Cook
- Preheat a BBQ or grill to medium-high heat
Line 2 large baking sheets with parchment paper - Clean and prepare all veggies as indicated above
Dry well with clean paper towels
Spread veggies in an even layer on prepared baking sheets
Drizzle with olive oil and sprinkle generously with sea salt and pepper
Use your hands to toss veggies to coat well - Use tongs to transfer veggies carefully to BBQ or grill
Cook, turning once, until veggies are tender and grill marks appear, about 10 to 15 minutes - As veggies are ready, use tongs to remove to a clean platter
Drizzle veggies with a little olive oil and balsamic vinegar and serve immediately
