Grilled Vegetables

It’s summer on a platter. Grilled Vegetables are easy to make, full of flavor, and perfect with almost everything. Leftovers? Even better.

Grilled Vegetables are a staple on my summer table. They go with just about everything. Whether serving burgers, grilled chicken, or fish, these vegetables are perfect. And the best part is that the leftovers are just as delicious. I love tossing them into salads, layering them on sandwiches, or adding them to grain bowls for a quick and easy lunch.

My usual mix includes squash, asparagus, peppers, onions, and eggplant, but you can use whatever looks good at the market or whatever you have in your refrigerator. Feel free to mix and match to suit your taste. This recipe is as simple as it gets, and I like to serve the vegetables with a light and flavorful dressing that brings everything together without overpowering their natural goodness.

Grilled Vegetables

Ingredients

Vegetables:

• 1/4 to 1/2 cup olive oil

• 2 yellow squash, sliced 1/4 inch thick

• 2 green squash, sliced 1/4 inch thick

• 2 bell peppers, seeded and halved

• 8 to 12 mushrooms

• 1 pound asparagus, trimmed

• 2 Japanese eggplants or small eggplants, sliced 1/4 inch thick

• Kosher salt

• Black pepper

• 
  

Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

  Combine the ingredients in a small bowl or jar and mix well.

  
  

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 with olive oil and sprinkle with kosher salt and black pepper.

Place the vegetables on a preheated grill and cook, turning occasionally, until charred marks appear 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

Ingredients

Vegetables:

• 1/4 to 1/2 cup olive oil

• 2 yellow squash, sliced 1/4 inch thick

• 2 green squash, sliced 1/4 inch thick

• 2 bell peppers, seeded and halved

• 8 to 12 mushrooms

• 1 pound of asparagus, trimmed

• 2 Japanese eggplants or small eggplants, sliced 1/4 inch thick

• Kosher salt

• Black pepper

• 
  

Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

  Combine the ingredients in a small bowl or jar and mix well.

  
  

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

• Cut the vegetables and place them on trays or sheet pans. Brush both sides with olive oil and sprinkle with kosher salt and black pepper.

• Place the vegetables on a preheated grill and cook, turning occasionally, until charred marks appear on both sides.