As the snow starts melting and the air gets warmer, I immediately look forward to food on the grill. In the summer, we typically never cook indoors. Living in the Upper Peninsula of Michigan, we only get a few months to grill out, and we take full advantage of it. I want to share with you one of my favorite summer grilling side dishes. It’s very simple, healthy and delicious, and it’s nothing more than Grilled Vegetables.
What You’ll Need:
1 Green Bell Pepper
1 Yellow, Orange or Red sweet pepper
1 container of fresh mushrooms
1 full white onion
1 Stalk of Fresh Broccoli
2 cups of chopped Zucchini*
2 Tbsp Extra Virgin Olive Oil (EVOO)
2 TSP Tony Chachere’s Creole Seasoning
*I sometimes use the Zucchini if I have it and other times leave that out
Chop all fresh vegetables and mix in large bowl.
Drizzle the EVOO over all the vegetables and shake Tony’s seasoning over. Mix well until all vegetables are covered with oil and seasoning. Place in appropriate grilling pan. (If you use tinfoil “packet”, the vegetables will stay moist. We use a grilling bowl so that the juices run out and the grill “roasts” the vegetables – see the bowl in photo below). Grill the vegetables over direct medium heat for approximately 20-25 minutes, tossing frequently.
These grilled veggies have been a staple in our house for multiple summers. Our kids are generally “afraid” of eating peppers on any other dish, however with this one they love to try all of the veggies and are happily surprised by the sweet crispy flavor!