Grilled Vegetables

Grilled Vegetables

Grilled Vegetables

30 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • side dish
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Ingredients
  • 2 bell peppers, remove core and seeds, quarter
  • 1 large red onion, peel and quarter
  • 1 medium eggplant, cut lengthwise in 1/2“ slices or rounds
  • 1 medium zucchini, cut lengthwise in 1/2“ slices or rounds
  • 1/2 lb asparagus, cut off woody ends (and save for a soup)
  • 2 medium tomatoes, cut in half; or a bunch of grape tomatoes, leave whole
  • 2 large portobello mushrooms, I like them whole
  • 1/4 c olive oil (or more)
  • Juice from a half lemon or lime
  • Generous pinch of sea salt and freshly cracked pepper
Instructions

Start your charcoal or wood fire grill and create one or two hot zones (see article).

Clean, peel, and cut all vegetables and place in a bowl. Except for the onions, they easily fall apart when mixed in a bowl so I like to season them separately.

Add olive oil, salt, and pepper, and gently toss the vegetables with your hands, trying to evenly coat all veggies with oil.

Add more olive oil if needed.

Once your charcoal or wood is ready, add lightly oiled cooking grate and wait a few minutes to heat up (that will give you the nice looking grill marks).

Add vegetables and cook one side at the time. If they char too quickly, move them to a less hot zone on the grill. (for cooking times for a variety of different vegetables, see full article at https://maplewoodroad.com/food/how-to-grill-any-vegetable/)

Once they’re all done, transfer in a big bowl and sprinkle some flaky sea salt on top.

Squeeze the juice from a half lemon or lime over the veggies and serve as such or with a homemade chimichurri sauce.

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