Mixed Grilled Vegetables

  in Appetizers, Gluten-Free, Recipes, Side Dishes, Vegan

You can grill any vegetable you desire, whatever is in season, whatever you have in your refrigerator, whatever you are in the mood for! Harder vegetables like potatoes and sweet potatoes will take longer so you will want to get those going first. All you need is a gas or charcoal grill, some olive oil and salt, and you will have delicious grilled veggies to eat with other sides or with protein like meat, tofu, tempeh, etc. These will be good served at room temperature.

1 bunch asparagus, trimmed
1 head garlic, cut in half
2-3 plum tomatoes, cut in half
1 large eggplant, sliced 1/2 inch thick
2 zucchini, sliced 1/4 inch thick either in discs or length-wise
1 large red pepper, cut into quarters or sixths
1 large red onion, peeled, cut into sixths (leave the root end intact to hold the pieces together)
olive oil
sea salt

  1. Heat a grill to medium high. Clean the grill well. Place all your veggies in a large pan and drizzle everything with olive oil. Toss the veggies to coat them evenly and sprinkle everything with salt.
  2. Place the garlic, red pepper, and red onion on the grill and cook about 5 minutes. Check them frequently and move as needed, as most grills have hot and cold spots. When they start to get grill marks, start adding the other veggies. The asparagus and zucchini will grill very fast, in 5 minutes or less. When you close the grill, don’t wander off for long as you want to make sure they have nice grill marks but don’t start to burn. Turn the veggies as they develop nice grill marks. As they are done, return grilled veggies to the pan. Serve with meat, rice, in salads, etc.