BBQ Grilled Vegetables
(Flex based on # of people)
20-25 mins total (prep+cooking time)
Weekend BBQ, etc.
Another great way to put the grill to good use during the summer – veggies! One of the simplest, quickest and most rewarding BBQ-ing jobs is to grill up your favourite vegetables! We’re always on the go (probably just like you) and it can be a challenge to make meals ahead of time for the week. During the summer months, typically on Sundays, we have a habit of grilling everything in the fridge; which absolutely takes a huge bite out of our meal prep stress for the week.
Give it a try, honestly…what just as good as fresh eats made on the BBQ? Why, leftovers brought back to life on BBQ, of course!
- Peppers, mushrooms, zucchini, asparagus, carrots, corn, potatoes, etc.
- Plain or herbed chèvre
- Balsamic vinegar/reduction (glaze)
The Steps to Take
Chop vegetables in large sections (quarter peppers, whole asparagus, zucchini in half length-wise, whole mushrooms, etc.) and throw in a bowl. Coat with a little bit of olive oil, salt and pepper.
Heat grill to medium-high.
Place vegetables on grill, turning frequently with metal tongs to ensure even cooking and no charring. Aim for slow caramelization over a 10 min period or so.
Place cooked veg in a bowl. Crumble chunks of chèvre in and toss quickly so cheese just melts a bit.
Plate and garnish with a drizzle of balsamic reduction. (Note: Fresh herb additions such as dill or basil work beautifully here!)