This post is sponsored by Michigan Asparagus. All opinions are my own. I was compensated for writing this post. #BBQWeek
The best grilled vegetable recipe is often the simplest. Do you have recipes in your collection that are like that? Meals that can be cooked up in a short amount of time with little thought and worry?
This grilled vegetable recipe is one of those. I am always guaranteed that the vegetables will be tender and full of flavor when I use this recipe. Here is another great thing about it – you can use what is in your refrigerator.
I am a big proponent of not wasting food, so I am always happy when I can create a meal by cleaning out what is in my refrigerator. Take a few minutes to ready my article on 12 ways to prevent food waste and save money.
Grilling vegetables is a great way to bring out the sweet, caramelized flavor in them. Cooking them any other way, just can’t get you the same results.
Best Grilled Vegetable Recipe
Wondering what vegetables grill well? Here is a quick list:
- Michigan Asparagus
- Onions (we enjoy spring onions, and grilled red onions)
- Sugar Snaps
- Bell peppers (I also grill jalapeños)
When making this best grilled vegetable recipe, it is important to have the right tools.
- Grilling Basket
- Skewers (metal or bamboo – just make sure you soak the bamboo in water for about 30 minutes)
- Grilling basket
When I have a mix of vegetables to cook I typically use a grilling basket. I will often cut my asparagus into thirds before grilling and I want to make sure my pieces don’t fall through the grates.
It is super important to stay close to the vegetables so you can flip them or move them around in the basket.
Your grill needs to be super clean so you don’t get any leftover food on them. All, make sure you grease the grates well before you heat the grill up. If you are using the basket method to make this best grilled vegetable recipe, you will want to great it well.
Typically I will have my grill heated to about 350°F. We have a gas grill with 3 areas, so I grill my vegetables on one side of the grill and if I am making grilled cajun chicken or grilled coconut honey lime shrimp , I do it on the other side and will often have the temperature on that side higher.
My favorite way to eat these grilled vegetables is as a side dish. I also love them over pasta!
Grab your vegetables and head out to the grill for a quick and easy way to make them taste great.
- 1 pound Asparagus Tough stems removed and cut in thirds
- 2 zucchini ends removed, cut in 1 inch slices and then quarter
- 1 Pound mushrooms
- 3 spring onions ends removed and some of the green to removed
- 1/4 cup Extra Virgin Olive Oil
- 1 Tsp Sea Salt
- 1/2 Tsp Fresh Ground Black Pepper
- 1 TBL Italian Herbs
Place the vegetables in a large bowl.
Pour olive oil over the vegetables, add the spices and mix well. Let them sit for about 5 minutes. (No longer or they will get soggy)
Lay a greased grilling pan on the grill and then add the vegetables. Do not pour the vegetables in the grilling pan - the oil will pour on the flames and create a fire! Please be cautious.
Grill for about 5 - 8 minutes.
Please note that some vegetables may take longer to grill than others. A harder vegetable will take longer to grill. If you are using a mix of vegetables that have various cooking times, make sure you add the vegetables that take longer first and then add the remainder.
Welcome to #BBQWeek
Let’s fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe.There are more than 20 recipes this week from some amazing bloggers.
- Bulgogi (Korean BBQ Beef) + Asparagus with Gochujang Sauce from Culinary Adventures with Camilla
- Grilled Asparagus and Parmesan Pasta with Toasted Pecansfrom Tip Garden
- Grilled Asparagus Nachos from Red Cottage Chronicles
- Grilled Asparagus Pasta Salad from Dad What’s 4 Dinner
- Grilled Asparagus Haloumi Salad from Grumpy’s Honeybunch
- Grilled Asparagus Tart from A Day In The Life On The Farm
- Grilled Asparagus with Balsamic Glaze and Toasted Pecans from Family Around The Table
- Grilled Breakfast Flatbreas with Asparagus and Bacon from Caroline’s Cooking
- Grilled Citrus Chicken and Asparagus Packets from Jolene’s Recipe Journal
- Grilled Hoisin Chicken and Asparagus Summer Rolls from Palatable Pastime
#BBQWeek Rafflecopter Code
Giveaway is open to residents of the United States who are 18 years of age or older. Prize will be sent after the close of the giveaway. Bloggers are not responsible for prize fulfillment.
Thank you to Michigan Asparagus for sponsoring #BBQWeek and offering the amazing prize package.
Michigan Asparagus is giving one winner two grilling baskets and a $50 gift card.
Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste. Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.
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