Grilling Veggies at Our Little House
Dale has grills, lots of grills. He loves grilling.
So, when we decided to try a plant based diet, which happened to coincide with the beginning of spring this year, he said, “Well, I guess we won’t need the grills anymore.”
How wrong he was about that.
Grilling vegetables can be tasty and fun and most of our favorite veggie dinners this summer have come off the grill.
I just wish I would have known that when we were doing Meatless Mondays, it might have convinced him earlier how good vegetables can be.
We’ve gotten into grilling veggies so much this summer that the last time we were in the Big City, we went in search of a vegetable grilling bowl.
I had been doing kabobs, but it was time consuming and Dale was having trouble getting them to cook evenly, leaving some of the veggies blackened and others barely done.
Our new grilling bowl works great. We love the old fashioned charcoal grill, but these recipes will work for you on a propane grill just as well for your Meatless Mondays.
Living Large Grilled Veggie Mix
10 large mushrooms, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 fresh pineapple, diced
1 bunch of fresh broccoli florets
1 zucchini, sliced
10-15 Brussels sprouts, chopped
2 medium sweet onions, quartered and then halved
Spices to taste
Preheat your gas or charcoal grill to about 400 degrees. Prepare all of your veggies and spray a little olive oil spray onto a grilling bowl to prevent sticking. Spray a little onto the veggies. Sprinkle liberally with McCormick’s Grill Mates Montreal Steak, freshly ground black pepper, a pinch of cayenne pepper and Cavender’s spice (which adds plenty of salt). Mix well. Put on grill, close lid and cook for about half hour, or until vegetables are done, stirring every 10 minutes to prevent burning. Serve with baked white or sweet potato (done on the grill or in the oven) and hot rolls or bread. Sliced watermelon makes a great summertime dessert with this meal.
Living Large Vegetarian Green Beans and New Potatoes
2 packages of fresh organic green beans or about ½ pound
8-10 medium red new potatoes, quartered
1 sweet onion, diced
6 pats of butter or butter substitute
Preheat grill to about 400 degrees. Snap and clean green beans. Place beans, quartered potatoes and diced onion on a large piece of foil. Add freshly ground black pepper, cayenne pepper and Cavender’s spice to taste. Mix well, covering all of the veggies. Place the pats of butter or we use vegan butter substitute on top of the bean mixture, spreading evenly. Wrap in foil tightly and place on grill. Cook for 1 ½ – 2 hours until veggies are tender. Serve with your favorite biscuits or bread and your favorite wine (ours is a local Arkansas blackberry wine).
Do you grill vegetables? What is your favorite grilled veggie recipe?