Grilled Vegetable Medley

I remember growing up and enjoying fresh vegetables from our garden and the vegetable meals that my Mom used to serve. My parents had a beautiful yard and my Dad was so proud of his garden. I always thought having vegetables for your meal was because we had so many from the garden, now I realize it was also a great way to cut down on the grocery bill and eat healthy as well.

Even if you don’t have a garden of your own {we don’t}, most towns have a farmer’s market or local produce stand.  You can find all kinds of fresh veggies to chose from. We used fresh sweet corn {Indiana has the best sweet corn}, zucchini, butternut squash and a red pepper. The great thing about this dish is you can use whatever vegetables are in season, there are endless combinations.

We grilled the corn, which is totally optional. It works fine with grilled or ungrilled corn, we like how it adds a smoky flavored layer to the dish when we do grill the corn.

We fixed the Grilled Vegetable Medley two different ways, either way is very easy and the taste is similar. It just depends on what other food you are grilling, how large your grill is and if you have a pan that you can use on the grill.

One way is to place the veggies on a large piece of foil, add the butter, basil and seasonings.

Fold over the edges, roll up the ends and cut slits in the foil to let the steam escape.

If you are making enough to feed a crowd it’s easier to cook this in a pan, just be sure your pan is safe to use on the grill. Add the veggies, garlic, basil, butter and seasonings. Cook for a few minutes then add a splash of white cooking wine, we like Holland House brand.

Grill until the veggies are tender but still a little firm, about 15-20 minutes. Enjoy!

Grilled Vegetable Medley
 
Ingredients
  • 2-3 ears of Corn {or 2 cups frozen}
  • 2 Butternut Squash, washed and sliced thinly
  • 1 medium Zucchini, washed and sliced thinly
  • 1 small Onion, sliced thinly
  • 1 Red Pepper, washed and sliced thinly
  • 3-4 fresh Basil leaves
  • 2 cloves garlic, minced
  • 2-3 tablespoons butter
  • Splash of White Cooking Wine {Holland House brand}
  • Salt and Pepper to taste
Instructions
  1. Prepare grill.
  2. Clean corn, spray with Olive Oil {I Can't Believe It's Not Butter makes a good one} sprinkle with salt and pepper.
  3. Place corn on grill and cook until golden brown.
  4. Let cool slightly and cut off the cob.
  5. Thinly slice onion, pepper, zucchini and squash.
  6. Mix all vegetables together and place in grill safe pan or place on a piece of foil.
  7. Add butter, basil, salt and pepper.
  8. If you are cooking in a pan, add the cooking wine.
  9. If you are using foil, wrap the foil and cut slits to allow steam to vent.
  10. Grill until vegetables are tender, about 15-20 minutes

Let’s talk…What is your favorite summer vegetable? Do you have a special grilling technique for grilling vegetables?

I’m linking to…Delicious Dishes, This Week’s Cravings, Made from Scratch, Ultimate Recipe Swap, Spotlight Ingredient

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  1. [...] that time of year, when we all have an overabundance of zucchini from the garden. We fry it, we grill it, bake Zucchini Bread, why not make some Zucchini [...]

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