Sizzling Summer Delight: Grilled Vegetables Recipe
When it comes to barbecues, it's not just about the meat.
Grilled vegetables are a delicious and healthy side dish that adds a burst of
flavor and color to your summer gatherings. From zucchini and bell peppers to
corn and asparagus, the possibilities are endless. In this blog post, we'll
share a simple yet mouthwatering recipe for grilled vegetables that will
elevate your barbecue experience.
Ingredients:
- 2
zucchinis, sliced
- 2
bell peppers (red, yellow, or orange), seeded and cut into chunks
- 1
red onion, cut into thick slices
- 2
ears of corn, husked
- 1
bunch of asparagus, ends trimmed
- 2
tablespoons olive oil
- 2
cloves of garlic, minced
- 1
teaspoon dried herbs (such as thyme, oregano, or rosemary)
- Salt
and black pepper, to taste
- Optional:
freshly squeezed lemon juice or balsamic glaze for serving
Instructions:
- Preheat
the grill: Start by preheating your grill to medium-high heat. This will
ensure the vegetables cook evenly and develop a nice char.
- Prepare
the vegetables: Wash and slice the zucchinis into ¼-inch thick rounds. Cut
the bell peppers into chunks, discarding the seeds and membranes. Slice
the red onion into thick slices, so they don't fall apart on the grill.
Husk the corn and remove any excess silk. Lastly, trim the ends of the
asparagus spears.
- Toss
with olive oil and seasonings: In a large bowl, combine the prepared
vegetables with olive oil, minced garlic, dried herbs, salt, and black
pepper. Toss gently to ensure all the vegetables are coated evenly.
- Grill
the vegetables: Place the vegetables directly on the preheated grill. Cook
the zucchini and bell peppers for 5-7 minutes per side until they are
lightly charred and tender. Grill the red onion slices for about 3-4
minutes per side until they soften and develop grill marks. Cook the corn
for 10-12 minutes, turning occasionally, until it's tender and slightly
charred. Grill the asparagus for 5-6 minutes, rotating them once or twice,
until they are crisp-tender.
- Serve
and enjoy: Remove the grilled vegetables from the heat and transfer them
to a serving platter. Squeeze some fresh lemon juice or drizzle balsamic
glaze over the top for added tanginess, if desired. These grilled
vegetables are best enjoyed hot off the grill, so serve them immediately
and watch them disappear!
Tips:
- Feel
free to experiment with other vegetables like eggplant, mushrooms, or
cherry tomatoes.
- To
prevent the vegetables from sticking to the grill, you can brush them with
a bit of oil or use a grill basket.
- Don't
overcook the vegetables; they should still retain a slight crunch to
maintain their texture and flavor.
- If
you're short on time, you can marinate the vegetables in the olive oil and
seasonings for 15-30 minutes before grilling to enhance the flavors.
Grilled vegetables are a fantastic addition to any barbecue
spread, providing a burst of vibrant flavors and a healthy touch. With this
simple recipe, you can enjoy the smoky char and natural sweetness of zucchinis,
bell peppers, corn, asparagus, and red onion. So fire up your grill, gather
your loved ones, and savor these mouthwatering grilled vegetables that are sure
to become a summer favorite!