Ingredients
Vegetables
- 2 zucchini (cut in half lengthwise, approximately 1.5 pounds)
- 2 red bell peppers (halved and seeded, or 1 pound sweet gypsy peppers)
- 1 large red onion (peeled and sliced 1/2 inch thick)
- 4 ears corn on the cob (shucked, to be cut into thirds after grilling for 12 pieces)
- 1 bunch green onions (washed)
- 1 eggplant (stem removed and sliced 1/2 inch thick)
- 12 Crimini mushrooms (cleaned)
- 1 bunch asparagus (woody ends snapped off, about 1 pound)
- 5 medium tomatoes
Seasoning
- 1/4 cup extra virgin olive oil
- 2 cloves garlic (minced)
- 1/2 teaspoon sea salt
Instructions
- Preheat the grill: Set your grill to medium-high heat and allow it to reach a steady temperature between 400ºF and 450ºF to ensure even cooking and optimal grilling conditions.
- Prepare the vegetables: Choose the vegetables you prefer from the list, wash and cut them accordingly: halve zucchini lengthwise, halve and seed peppers, slice onion and eggplant 1/2 inch thick, shuck corn, snap asparagus ends, clean mushrooms, and gather tomatoes and green onions.
- Make the olive oil mixture: In a small bowl, combine the extra virgin olive oil, minced garlic, and sea salt. Stir well to evenly distribute the flavors and create a light marinade.
- Brush vegetables: Using a silicone brush, lightly coat all the prepared vegetables with the olive oil mixture. This will add flavor and help prevent sticking on the grill.
- Grill the vegetables: Place the vegetables on the preheated grill. Cook until crisp tender: zucchini, peppers, and onions take about 8-10 minutes; mushrooms about 4 minutes; medium tomatoes and sliced eggplant 4-6 minutes; corn on the cob about 8 minutes, turning whenever it begins to brown; green onions 3-4 minutes until barely wilted; gypsy peppers about 6 minutes, turning after one side browns.
- Serve: As each vegetable finishes cooking, transfer it to a serving platter. Once all vegetables are grilled, serve them warm with your favorite dipping sauce or alongside a grilled protein of your choice for a complete meal.
Notes
- Feel free to select only the vegetables you like or what you have available; this recipe is very flexible.
- Using a silicone brush helps to evenly coat vegetables without making them soggy.
- Monitoring grill temperature is key to avoid overcooking or burning.
- Turning vegetables regularly ensures even cooking and prevents sticking.
- Grilled vegetables pair well with sauces such as balsamic glaze, pesto, or tzatziki as accompaniments.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
