Friday, 17 June 2016

Super Easy Grilled Veggies

This weekend is going to be a scorcher.  30C for two days! Fun in the sun is great but my lily white skin starts to burn just thinking about this heat -- not to mention that I get a 'little grouchy' when I get overheated (at this comment Brad tweaks his eyebrows and just nods his head.  He has lived through Humid Heat Laurie and it ain't pretty).

Although I was born in Hamilton, Ontario (southern Ontario) I spent a lot of my youth in the north, Timmins and Sudbury to be exact, so I consider myself a Northern gal.  This extreme heat just isn't my thang.

When the weather gets this hot we at the Baking Bookworm abode don't like to cook inside. Sure, we have air conditioning but we're huge BBQers and 'Q' all year long.  And by 'we' I mean Brad. Come rain, come sleet, come blowing snow my man is out there grillin' up a storm.

This is one of our go-to recipes and I could easily eat a huge bowl of this for supper ... and have.  You could serve it with any number of grilled meats or put these veggies over pasta and toss it all with some garlic oil and grated Parmesan. I'm thinking putting some on a flat bread and drizzling with some balsamic glaze would be fantastic too!

It's quite a versatile dish so you can change veggies to suit your tastes and tweak the spices too.  We'll be making up a big basket of these veggies this weekend while we sit poolside at my parents' house trying to keep Humid Heat Laurie at bay.  Happy weekend everyone!

2 zucchini - cut into 1/2-inch slices
1 large red onion - cut into small wedges
2 cups of white mushrooms - cut into halves
2 cups small broccoli florets
8 small brussel sprouts - outer layers removed and an 'x' cut into the base 
1 red pepper - core and seeds removed and cut into 1/2-inch slices
1 green pepper - core and seeds removed and cut into 1/2-inch slices
2-3 tbsp grapeseed oil (or oil of your choice)
hearty sprinkling of McCormick's Vegetable seasoning (or your choice of seasonings - rosemary, thyme are favs here)
Garnish - freshly grated Parmesan cheese and/or fresh herbs (like thyme, rosemary)

Preheat your BBQ to medium-high heat.

Place all of your vegetables into a large bowl.  Drizzle with oil to coat.  Sprinkle with seasonings and toss until vegetables are well coated.

Place vegetables in your BBQ vegetable basket and grill for approximately 20-30 minutes or until vegetables are slightly softened but still have a somewhat al dente texture.  Ain't nobody (in this household) like mushy veggies!

Serve immediately.  Sprinkle with fresh Parmesan cheese, if desired.

Source: The Baking Bookworm

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