Grilled Fresh Vegetables

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

Servings

Calories 91kcal

Author Sara

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.

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.
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.
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.