Seasoned Grilled Summer Vegetables

I love grilling out.  That might have something to do with the fact that the grill is my husband’s territory and if we’re grilling then he’s cooking! These Seasoned Grilled Summer Vegetables are so incredibly easy to make. They’re delicious and there’s almost no clean up.  That’s a win-win in my book!

This recipe isn’t an exact science.  You can use whatever vegetables you’ve grown in your garden or find on sale in your store or farmer’s market.  We got some squash, zucchini, peppers, and a red onion.

Chop everything up coarsely. You don’t want it to fall through the grill grates.

Season the veggies and then grill them! You can put them on foil right on the grill to lessen the mess and make it easier to flip them without losing any that might otherwise fall through the cracks.

When they’re done they’re soooo good!  I love the squash and zucchini the best and my husband said his favorite is the red peppers.  Make a bunch! They’re great leftover, too!

Enjoy!

Seasoned Grilled Summer Vegetables

 

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Seasoned Grilled Summer Vegetables

Author: Lindsay @SeeMomClick

Recipe type: Grilling, Vegetables

Ingredients

• Squash, sliced
• Zucchini, sliced
• Large Red Onion, chopped coarsely
• Green Pepper, chopped coarsely
• Red Pepper, chopped coarsely
• Olive Oil, enough to coat veggies, maybe ¼ cup
• Season Salt to taste (We used 1 tablespoon for all of our veggies)
• Juice of ½ lemon

Method

1. In a large bowl, toss the chopped veggies with the olive oil, season salt, and lemon juice.  You want to use just enough olive oil to coat the vegetables. I put ¼ cup in the directions above but you can adjust that up or down depending on how much you make.  Feel free to eyeball it, and eyeball the season salt too. Again you want enough to season the vegetables but if you're only making a small batch you may not need a whole tablespoon.
2. You can make this up to 2 hours ahead and refrigerated until you're ready to grill.
3. Heat the grill on medium heat.
4. Lay down aluminum foil on the grill to prevent any veggies from falling through.  Place the vegetables on the foil and cook them for about 5 minutes.  Flip them with tongs and repeat until they're as done as you want them to be.
5. You can take a few larger pieces off and put them right on the grill grates to get a more charred taste with some nice looking grill marks on them

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I am participating in the Meatless May Challenge this month with a group of other bloggers.  We’ll each be posting 10 recipes in the month of May made without meat!