Grilled Vegetables

There are few things more versatile or classic than grilled vegetables. I bet you have been thinking “I need to peel back the cover on the grill and fill up the propane tank”. Don’t worry…you are not alone. Here’s the good news: Now is the time! With the weather looking more and more optimistic it is time to get outside and grill! Who wants to wash all those pots and pans anyway?

Grilled vegetables are a must in your cooking arsenal. They can be added as a topping for homemade pizza, or folded into an amazing breakfast omelet, mixed with pasta…the possibilities are numerous! Sometimes its great to serve grilled vegetables in a large bowl on the dinner table for a quick side dish.

You can use any combination of vegetables…perfect for those of you who have a membership to a community supported agriculture (CSA). Community supported agriculture shares are wildly gaining popularity and are really an economical way to ensure your family gets fresh produce every single week of the growing season. Usually you purchase a single or a family share and pick up a basket of fresh produce, herbs, and sometimes flowers straight from the farmer who grows it for you. Take a look at the options in your area…this website should help!

http://www.localharvest.org/

For this recipe I grilled asparagus as a side dish. Here are some other ideas to get you started with grilled vegetables: zucchini, summer squash, carrots, mushrooms, onions, bell peppers, eggplant, etc. This is your chance to be creative with seasonings as well: garlic, barbecue seasoning mix, or dried herbs would really enhance the flavor of your grilled vegetables. Below is the basic recipe; adjust based on your favorite flavors!

Ingredients:

  • 1 bunch asparagus, tough ends trimmed (Tip: hold on both ends and snap; it will break off where the tender part meets the tough part)
  • 2 tbsp olive oil
  • salt and pepper to taste

Begin heating the grill or grill pan to medium heat. Cut asparagus spears into bite size pieces. Place asparagus in a bowl and drizzle with the olive oil, salt, and pepper. Toss to coat.

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Place on the grill pan or onto the grill. If you are using an outside grill I recommend a basket with smaller holes so the asparagus doesn’t fall through the grates…I hate to lose a single spear!

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Cook until the asparagus turns bright green and gets beautiful grill marks; toss every couple minutes so it doesn’t burn. When grilling a mix of different vegetables add them all at the same time for the flavors to combine. Remove onto a serving platter when tender, enjoy!

Go get your tongs and get grilling!

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