Grilled Vegetables (How to Grill Vegetables)
Grilled Vegetables (How to Grill Vegetables) - a quick and easy tutorial on how to easily grill all of your favorite fresh vegetables!
Ingredients
- 1-2 tablespoons extra virgin olive oil or avocado oil
- 1-2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 zucchini
- 1-2 bell peppers
- 1 lb asparagus
- 1 red onion
- 1 yellow squash
Instructions
- Ensure grill grates are clean; preheat grill to 450 degrees F.
- Meanwhile, prepare your veggies and drizzle them in olive oil or avocado oil. Sprinkle them lightly with kosher salt and ground black pepper.
- Once grill is hot add your vegetables in a single layer (you might have to do more than one batch depending upon how much you are grilling) over direct heat.
- Close the grill lid and let cook about 2-3 minutes.
- Open the grill and flip your zucchini, bell peppers and yellow squash. Rotate the asparagus. Close grill and let cook another 1-2 minutes. Then open and flip your onions. Close the grill.
- After another 2-3 minutes open the grill and your zucchini, bell pepper, asparagus and yellow squash should be done (if they don't look done enough just close the lid and let them cook a bit more). Otherwise, place them on a platter. Let the onion cook another 1-2 minutes and then remove them from the grill as well.*
- Serve immediately.
Notes
- Cook times vary: every grill is different - some can be hotter than others. Always use your best judgment - if you like a more crunchy veggie - don't cook as long. If you like a really well-cooked veggie - cook a minute or two longer. That being said, veggies really don't take too long to cook on the grill so stay close and watch them carefully.
- Storage: any grilled vegetable leftovers can be stored in an airtight container in the fridge for 3-4 days.
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