Grilled Vegetables

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces Bell Pepper (2 bell peppers, remove core and seeds, quarter); 1 piece Red Onion (1 large red onion, peel and quarter); 1 piece Eggplant (1 medium eggplant, cut lengthwise in 1/2“ slices or rounds); 1 piece Courgette (1 medium zucchini, cut lengthwise in 1/2“ slices or rounds); ½ lb Asparagus (1/2 lb asparagus, cut off woody ends (and save for a soup)); 2 pieces Tomato, Grape (2 medium tomatoes, cut in half; or a bunch of grape tomatoes, leave whole); 2 pieces Mushrooms (2 large portobello mushrooms, I like them whole); ¼ cup Olive Oil (1/4 c olive oil (or more)); 4 pieces Lemon (Juice from a half lemon or lime); 1 pinch Fine Sea Salt (Generous pinch of sea salt and freshly cracked pepper)

30 minMediterranean

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1Start your charcoal or wood fire grill and create one or two hot zones (see article).
2Clean, peel, and cut all vegetables and place in a bowl. Except for the onions, they easily fall apart when mixed in a bowl so I like to season them separately.
3Add olive oil, salt, and pepper, and gently toss the vegetables with your hands, trying to evenly coat all veggies with oil.
4Add more olive oil if needed.
5Once your charcoal or wood is ready, add lightly oiled cooking grate and wait a few minutes to heat up (that will give you the nice looking grill marks).
6Add vegetables and cook one side at the time. If they char too quickly, move them to a less hot zone on the grill. (for cooking times for a variety of different vegetables, see full article at https://maplewoodroad.com/food/how-to-grill-any-vegetable/)
7Once they’re all done, transfer in a big bowl and sprinkle some flaky sea salt on top.
8Squeeze the juice from a half lemon or lime over the veggies and serve as such or with a homemade chimichurri sauce.