Grilling Fresh Vegetables

This weekend was certainly a busy one! Ok, ALL of our weekends lately have been busy. It's been a good busy though. Weddings, family parties, spur-of-the-moment cookouts, sleepovers up at the lake cabin. . .this is what I had been waiting for all winter. Now that it's here, I'm completely overjoyed, and when I collapse onto my bed at the end of the day out of pure exhaustion, I still wake up the next morning excited and ready for the day ahead. That's what summer does to me and I LOVE it.

One of the other things that makes me happy in summer are fresh vegetables. This weekend we made some fresh vegetables on the grill and they were absolutely delicious.

It really doesn't matter what vegetables you use. I chopped up some yellow squash and threw in some broccoli florets and fresh mushrooms. Asparagus, red and yellow peppers, onions and cherry tomatoes are also delicious! No matter what vegetables you use, the magic is in the dressing. I love using balsamic vinaigrette to season veggies on the grill. Now, if for some reason you don't like balsamic, you could substitute with Italian or other vinaigrette-style dressing.

In my opinion, the mushrooms were really the star of the show. When all was said and done, these babies tasted divine. I think I could have eaten a pan of just the mushrooms alone.

Tossing the vegetables with the balsamic dressing gave them just the right combination of tang and sweetness.

For ease of grilling and clean up, I usually toss all of the veggies into a foil pan with the dressing and then cover the pan with foil. While the veggies are cooking on the grill, it's easy to shake the pan around to make sure everything cooks evenly.

When the vegetables are ready (usually after 20 minutes or so) I remove them from the grill, spoon them onto a platter and sprinkle grated Parmesan Cheese over the top. They are DELICIOUS and the perfect fresh and healthy side to any summer meal!

Grilled Fresh Vegetables

Fresh vegetables tossed with balsamic vinaigrette dressing, steamed to perfection and sprinkled with grated Parmesan cheese.

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 6

Calories: 60kcal

Author: Sara

adjust servings: 6

Ingredients

• ▢ 1 cup broccoli florets
• ▢ 1-2 yellow squash chopped into bite size pieces
• ▢ 1 cup fresh mushrooms
• ▢ ¼ cup balsamic vinaigrette salad dressing
• ▢ 3 tablespoons grated Parmesan cheese

Instructions

• Heat grill to medium high heat.
• Spray a disposable foil pan with nonstick cooking spray.
• Add vegetables to the pan and mix with the dressing.
• Grill vegetables for 15-20 minutes until tender, but crisp - shaking the pan every so often during grill time.
• Spoon vegetables onto serving plate or tray and sprinkle the cheese over the top immediately before serving.

Notes

1. Even Sizing for Even Cooking: Cut your vegetables into uniform sizes to ensure they cook evenly on the grill. This helps prevent some pieces from being undercooked while others are overcooked. Aim for bite-sized pieces to promote quicker and more consistent cooking, resulting in perfectly tender yet crisp vegetables.
2. Control Grill Temperature: Maintain medium-high heat on your grill for optimal vegetable grilling. This temperature allows the vegetables to cook quickly while still retaining their natural flavors and textures. Avoid cooking over too high heat, as it may cause the vegetables to char excessively on the outside before they're cooked through.
3. Use a Grill Basket or Foil Pan: Utilize a grill basket or a disposable foil pan sprayed with nonstick cooking spray to prevent vegetables from falling through the grill grates and to facilitate easy flipping and stirring during cooking. This also helps keep the vegetables moist and prevents them from drying out on the grill. Shake the pan periodically during grilling to ensure even cooking and to prevent sticking.

Nutrition

Calories: 60kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 139mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 0.3mg

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