Grilling Veggies at Our Little House
Living Large Grilled Veggie Mix
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
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?
You don’t necessarily have to give up grilling if you move to a condo. Our building has two barbecue pits on our top floor and we’re up there cooking a couple of times a week.
That sounds great, Ruth. I don’t think i could give up grilling. I love it.
We don’t own a grill at our house but I recently got an idea for another way to make veggie kabobs. Raw! Marinate peppers and onions and tomatoes and fresh mozzarella and put it all together on a stick. Someone brought this to a potluck. It was so good!
That sounds really great, Jennifer! I might have to try that, especially if we have guests who come over with kids!
I know this sounds CRAZY, but I’m more patient cooking inside than on the grill. For some reason, I expect things on the grill to be fast … so I fear an hour of cooking veggies on the grill wouldn’t fly at our house.
Actually, Roxanne, since we fill our grilling bowl with as many veggies as we can, it does take about 40 minutes for all of these yummy veggies to grill. It doesn’t have to be watched too closely, which allows Dale to do other things while grilling. 🙂
One thing I miss about moving to an apartment is not being able to grill. I always looked forward to the summers so we could grill everything – including lots of veggies. I love them by themselves, added to pasta, or any grain.
But we did discover we could kind of grill indoors on a big cast iron pan on our stove, which is propane. Saved!
Oh, Sheryl, I’ve often thought that when we get older I would like to have a loft in the city where we didn’t have any maintenance. You’ve given me pause, I don’t know that I could give up our grilled meals.
I love grilling a whole bunch of veggies early in the week, then adding a different side dish throughout the week – rice, salad, quinoa, some type of protein, etc. I also do one variation where I serve them with hummus, mango chutney and raita, and some naan-like bread.
The chutney sounds wonderful, Merr!
I like grilling carrots — gives a great smoky taste and there’s so much caramelization too. grilled onions are great additions to salads and on their own or as additions to sandwiches.
I’ve often roasted slices of cabbage in the oven but have not tried that on a grill. wonder how that would be?
We had the same idea, Kerry. I looked at cabbage at the store on Saturday and wondered how it would be grilled. We were a little budget tight this week, so i didn’t do it, but we might do it in the coming weeks.
Grilled veggies are fantastic. Especially in a salad along with some grilled haloumi cheese. Mmmm!
Oh, that sounds yummy, Melanie!
Thanks for sharing your recipes! Sound great!
We love grilled veggies over here. One of our favorites is real simple. Marinate portabella caps in about 1/2 cup each of balsamic vinegar and olive oil, with a touch of s&p, & fresh crushed garlic. (maybe four or five cloves).
Grill them, and then slap ’em on a hearty bread with mozarella chesse. You can eat them like that, or if you have a pannini press, you can take them to then next level. Yum.
Oh, Donna, that sounds wonderful. That made my mouth water. I’m going to have to try that! Thanks for sharing!
I love to grill corn on the cob. It gives it a wonderful taste. Zucchini and yellow squash are good cut lengthwise in half and grilled with a little olive oil on them too
We tried grilling eggplant like that and it turned out dry and crisp. I think using charcoal is a lot harder to control the heat.