From the kitchen of: Isabel Makes: 8-10 servings Total time: 10 min to prep, 10 min to grill
What’s not to love about grilling, Spring and vegetables? Put all three together and you got a winning combination. Grilling vegetables has got to be the easiest thing to do on this planet. I don’t even know why I provided directions on how to grill them, but for those who need some guidance, here you go! I grew up eating all sorts of vegetables even trying my least favorites — okra and bitter melon. Ewww. Other than those two, I’ve learn to love vegetables and appreciate them for their unique flavor. So go ahead and start grilling some vegetables this Spring. You’ll love how simple it is.
1 large red onion
1 bunch of asparagus
3 peppers, one of each color
salt + pepper
1. Prep and chop vegetables. Before you prep the veggies, start up your grill! Prep the vegetables while the grill is heating up. Rinse all the vegetables under cold water and pat completely dry with paper towels. Once the veggies are dry, it’s time to chop them. Cut thick slices of the onion, remove just the woody part of the asparagus (the end of the stalks), cut the zucchini on the bias in thick slices and lastly, slice the peppers in half, remove all the seeds and cut into large chucks. Place all the vegetables in a large pan or bowl.
2. Season the vegetables. Drizzle the vegetables with olive oil and season liberally with salt and pepper. Toss everything together to be sure all the vegetables are coated. You can add more olive oil, salt and pepper again to be sure you got every piece seasoned.
3. Grill the vegetables. Place the large pieces of vegetables directly on the grill. For the peppers, I used a grill basket. If you don’t have one of these, keep the peppers in large strips so they don’t fall through the cracks. Grilling the vegetables literally takes minutes. Roughly 3-5 minutes per side depending on the grill’s temperature. Once the vegetables have nice char on them, place them back on the serving platter. Keep in a warm oven until ready to serve.
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