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Grilled Vegetables

After the winter thaw, grilling your fresh-picked farmers’ market bounty is a delicious alternative to oven-roasting. Onions, summer squash, tomatoes, peppers and eggplant are easy go-tos, but even broccoli, asparagus, mushrooms, carrots, and cabbage wedges can be cooked to tender perfection on the grill.
After the winter thaw, grilling your fresh-picked farmers’ market bounty is a delicious alternative to oven-roasting. Onions, summer squash, tomatoes, peppers and eggplant are easy go-tos, but even broccoli, asparagus, mushrooms, carrots, and cabbage wedges can be cooked to tender perfection on the grill.

Grilled Vegetables

Ingredients:

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  • 2 pounds vegetables, sliced
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  • Olive oil
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  • Salt and freshly ground black pepper

Directions:

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  1. Preheat grill to medium-high heat.
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  3. Toss vegetables with oil and season with salt and pepper.
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  5. Grill vegetables until grill marks are visible. Carefully flip using tongs or a spatula and continue to grill until tender.
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  7. Serve hot, drizzled with more olive oil.

Cook’s note: If you’re not comfortable grilling vegetables directly on the grill grate, pile them into a grill basket (shown in image above) and grill, tossing occasionally, until tender.

More delicious vegan basics!

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