Grilled vegetables are almost universally loved and are easy to prepare with little clean-up. Produce best suited for grilling will be firm and have a low water content (such as peppers, onions, asparagus, and mushrooms among others). Tomatoes are one of the few high water content veggies that do well on the grill. Try combining your favorite flavors and mixing up marinades for a variety of different dishes. Here are two of our favorites:
Balsamic Grilled Vegetables
- 2 red bell peppers, chopped into 1" pieces
- 2 zucchini, thickly sliced
- 1 onion, quartered and pulled apart
- 16 oz. package of whole mushrooms, cleaned
- 3/4 cup Balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- Italian seasoning to taste
Mix all vegetables together with Balsamic vinegar, olive oil, and seasonings. Grill over medium-high heat for about 20 minutes or until vegetables are tender.
- 1 lb. fresh asparagus
- 1/4 cup Balsamic vinegar
- 2 Tbsp. olive oil
- 18" strip of aluminum foil
Wash asparagus and snap off tough ends. Mix asparagus with Balsamic vinegar and olive oil. Place asparagus on grill with tips on the foil strip to avoid burning. Grill over medium-high heat, turning every few minutes, until asparagus are tender-crisp.