August 16, 2014 by Lauren
The summer brings bounty. I don’t have a vegetable garden anymore, but when I did I realized I had some vegetables (read: squash) coming out the ears. Zucchini as big as baseball bats. I loathe cooking inside when it’s warm outside so I’ll grill just about any vegetable. This mix is yellow squash, zucchini and mushroom. But I love fennel, brussels sprouts, asparagus, green beans, broccoli, and cauliflower. The point of this is about the cooking method, not the recipe or the toppings I might add.
Click on any picture below to see them larger and get a play by play (click any picture to close and return):
Grilled VegetablesActive Cook Time: 15 minutes
- 1 yellow squash (crookneck or other variety), cut into half moons
- 1 zucchini, cut into half moons
- 2 cups mushrooms, quartered
- 3 tablespoons balsamic vinegar
- Extra Virgin Olive Oil
- Salt and pepper
- To do this without fear, buy a grill pan for your outdoor grill. I have a grill basket and a flat grill pan, they both work great.
- Toss the vegetables with a little olive oil, salt, pepper and the balsamic vinegar. Let them sit while your grill heats up (or longer if you want)
- Heat up the grill to whatever heat you need for your main meal. I do medium to high most always. Place the grill pan on the grill so it gets hot too.
- Once the grill pan has heated up, pour onto the pant and cook. Try not to stir too often as the more they sit, the more sear you’ll get.
Be careful not to cook your veggies to mush. They just need a little browning and some heat. Pull off whenever you think they’re done and serve along side steak or salmon or put them on a pizza.