Vegetables Grilled=Life-Changing Mealtimes
I hope you are well? Me too because I’m going to share with you the best grilled vegetable recipe you will ever need. Delete the Pinterest board you’ve named Veggies to Try or Vegemaniac or Vegetables for When I Finally Go On That Diet because you don’t need them anymore.
This dish is inspired from a recipe, which ran in the July 2011 Cook’s Country. I’ve held the recipe close without losing it for four years. Now I post it here for you and me, in case I ever lose the magazine. Please try making these veggies. They are so good.
I’m ashamed to tell you this is the first time in 2015 that I’ve made these grilled veggies. I actually did misplace the magazine for a few months and Cook’s Country doesn’t post all of its recipes online like a lot of the other food magazines do.
But, that man I’m married to brought home a ginormous zucchini and a pretty big yellow squash.
I tell you, it’s not safe to leave your car unlocked around these here parts during harvest season. How about where you are? Leave a vehicle unlocked and you return only to find a backseat full of giant squash left without a note.
Luckily for all of us, I found my favorite recipe because I’m not a huge fan of zucchini and squash, whether ginormous or small unless marinaded in a delicious dressing and grilled to perfection.
Here’s the recipe, which I tweaked from Cook’s Country. They include eggplant. I do not because eggplant has always been a problem for me. I also changed up the marinade a bit, using a syrupy Balsamic vinegar instead of a white wine vinegar.
- 3 Tbsp Balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 3 garlic cloves minced
- 6 Tbsp canola or olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- Mix together in a a bowl and set aside (note, you'll reserve two Tbsp to dress the vegetables with before serving.
- 3 zucchini or part of a large zucchini, about 24 ounces, cut into long, thick spears
- 1 large red onion, sliced into1/2 inch thick rounds
- 1 red bell pepper, stemmed, seeded, and halved lengthwise
- 1 yellow bell pepper, stemmed, seeded and halved lengthwise
- a handful of large portabella mushroom caps
- 3 Tbsp basil leaves, chopped
- Put vegetables in a large Ziploc bag and pour marinade in bag, reserving two Tbsp of the marinade. Let sit for at least 15 minutes.
- Place vegetables on a hot grill and cook about five to six minutes per side or until charred and crisp-tender.
- Put vegetables on large cutting board and chop into one-inch pieces. Put vegetables in a large serving bowl and toss with the reserved dressing. Garnish each serving with a few bits of basil. Enjoy.
What’s your favorite veggie recipe? How do you usually prepare them?