Recipe

On the Grill Vegetables

Don’t forget the vegetables the next time you grill out. When you grill vegetables, they get an added caramelizing sweetness from the heat of the flames and a smoky flavor. This On the Grill Vegetables recipe is quick and easy to make. This colorful and flavorful plate of grilled vegetables pair well with beef, chicken, or seafood.

Ingredients 

• 1 Zucchini, cut in ¼ inch thick slices
  
• 1 Yellow Squash, cut in ¼ inch thick slices
• 1 large Red Bell Peppers, seeded and cut into ¼ sections
• 1 White Onion, sliced into 1/4 inch thick rounds  
• 2 Tbsp Olive Oil 
  
• 2 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 1/2 tsp Salt 
• 1/4 tsp Pepper

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Instructions

1. Heat the grill or grill pan over medium-high heat. When ready oil the grates.
2. Toss the vegetables in a bowl with olive oil, lemon juice, salt and black pepper.
3. Grill the vegetables turning occasionally, until lightly charred, about 6 to 10 minutes
4. Serve immediately.

Recipe Notes: 

This recipe can be used with most any vegetable. Swap out any of the vegetables above with sliced potatoes, Brussels sprouts, sweet potatoes, carrots, corn on the cob, mushrooms, yellow or green peppers, or eggplant.

Cut the vegetables in equal sizes so they cook at the same rate. If you are cooking directly on the grill, cut vegetables large so they don’t fall through the grates. For smaller cut vegetables, use a grill pan or place on kabobs.