How to Prepare Mixed Vegetables On The Grill

Grill fresh vegetables for your next barbecue or cookout as a change from traditional side dishes.

Grilled vegetables provide a healthy side dish for your barbecue or cookout. Grilling enhances the natural flavor and color of vegetables. Grill almost any vegetable, except ones with high water content such as cucumbers, lettuce or celery. Be creative in your selection of vegetable combinations. Grilled vegetables complement almost any meat dish and add a touch of color to your barbecue table. Experiment with various herbs and seasonings to spice up your grilled mixed vegetables.

Things You'll Need

• 1 large green pepper
• 2 large red bell peppers
• 1 large yellow or orange pepper
• 1 medium yellow squash
• 1 medium zucchini
• 1 small bag baby carrots
• 1 small package button mushrooms
• 1 medium onion
• Extra virgin olive oil
• Salt
• Black pepper
• Garlic salt
• Charcoal or gas grill
• Aluminum foil
• 1 resealable container
• Vegetable brush

Instructions

1. Clean all vegetables under cool running water with a vegetable brush. Peel the onions and cut into 1-inch squares. Chop the zucchini and yellow squash into large bite-sized chunks. Remove the seeds and membrane from the bell peppers and chop into large chunks. Wash the button mushroom thoroughly and leave whole.

2. Drizzle extra virgin olive oil into a one-gallon plastic bag or equal-size resealable container. Transfer the chopped vegetables and bag of baby carrots into the container. Add salt, pepper, garlic salt and your favorite seasonings. Close bag tightly to reseal. Gently shake the bag to evenly coat the veggies with the seasonings.

3. Tear off a large sheet of heavy aluminum foil and lay it flat on the countertop. Place the seasoned vegetables in the center of the aluminum foil and wrap up tightly being careful to seal the edges completely to prevent the juices from leaking.

4. Ensure that the grill is hot before transferring the vegetables over the direct heat. The ideal temperature for cooking vegetables, without overcooking them, is below 200 F. Use tongs to turn the foil about every 10 minutes. When they are completely done, the vegetables will feel soft under the tongs. The cooking time is approximately 45 minutes, but monitor them throughout the cooking process to prevent scorching or overcooking.

5. Remove vegetables from the grill when they are completely cooked. Open the foil slowly while watching out for the escaping steam. Test the vegetables by sticking a fork into one of the carrots. If the carrot feels soft, the vegetables are completely cooked. When you are ready to serve the meal, place the grilled vegetables into a large serving bowl.

Tips & Warnings

• Keep the grill temperature at medium-hot.

• Test periodically to avoid overcooking.

• Wash the vegetables thoroughly to remove any trace of pesticides or other contaminants.

References

• Spark Recipes: Grilled Mixed Vegetables
• All Recipes: How to Grill Vegetables
• Cooks Illustrated: Great Grilled Vegetables
• Paula Deen: Grilling Seasonal Vegetables