Grilled Vegetables


The veggies go great with any meal, and leftovers are ideal for sandwiches, salad, and whatever else might come to mind. My go-to mix is squash, asparagus, peppers, onions, and eggplant. Feel free to mix and match as you please. This recipe is as easy as it gets, and I serve them with a simple dressing.


Ingredients for Grilled Vegetables:


1/4 - 1/2 cup olive oil

2 yellow squash, cut into 1/4 inch slices

2 green squash, cut into 1/4 inch slices

2 bell peppers, seeded and halved

8-12 mushrooms

1 pound asparagus, trimmed

2 Japanese Eggplants or small eggplants cut into 1/4 inch slices

kosher salt

black pepper


Dressing:

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Combine the ingredients.


Time-Saving Tip: Slice each vegetable hours in advance of grilling.


Let's see what we need.

We're ready to cook.


Cut the vegetables and place them on trays or sheet pans. Brush both sides of the veggies with oil and sprinkle with salt and pepper.


Place the vegetables on a preheated grill and cook while turning until there are charred marks on both sides.


They're ready! Grilled Vegetables are so simple to prepare. I like to eat them as is, but they taste fantastic with a drizzle of the dressing too. During the summer, I make a batch of these pretty often since leftovers are great to find in the refrigerator to make salads and other goodies.


Enjoy!


Grilled Vegetables:


  • 1/4 - 1/2 cup olive oil

  • 2 yellow squash, cut into 1/4 inch slices

  • 2 green squash, cut into 1/4 inch slices

  • 2 bell peppers, seeded and halved

  • 8-12 mushrooms

  • 1 pound asparagus, trimmed

  • 2 Japanese Eggplants or small eggplants cut into 1/4 inch slices

  • kosher salt

  • black pepper

Dressing:

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • Combine the ingredients.

  • Cut the vegetables and place them on trays or sheet pans. Brush both sides of the veggies with oil and sprinkle with salt and pepper. Place the vegetables on a preheated grill and cook while turning until there are charred marks on both sides.

  • Time-Saving Tip: Slice each vegetable hours in advance of grilling.


2018 Cranberry Walk