A great addition to anything off of the grill is a side of tasty grilled vegetables.
You can grill almost any veggie but I like to go with what is fresh in the garden or tempting me at the produce stand.
Step 1: Raid the Garden and the Produce Market
We occasionally will add asparagus spears and either halved cherry tomatoes or tomato wedges. These two veggies don’t need a long time to marinate so only add them for a few minutes.
The first step is to get your veggies together and get them prepared.
Step 2: Preparing the Peppers
Step 3: Attack the Zucchini
Step 4: Onions, I'm Not Going to Cry
Step 5: Everything Goes Into the Bag
As I am preparing the vegetables I am adding the pieces to a gallon size zipper bag. This is where I add the marinate and mix everything together.
Step 6: A Little of This and a Touch of That
I start my marinate off with ½ cup of oil, I like a good quality olive oil but any oil that you like the taste of can be used. I mix ½ cup of vinegar to this. I use a 2/3 to 1/3 mixed of white vinegar to balsamic vinegar. This is a taste issue and something I have come up with after trial and error to find something we like.
I like to spice up my mix with a combination of 1 teaspoon kosher salt, 1 teaspoon garlic powder, I teaspoon Italian seasonings, 1 teaspoon of ground black pepper and a good pinch of hot pepper flakes.
You can add some chopped garlic or some HOT chopped peppers, depending on your crew.
Step 7: Mix It All Together
NOTE: If you didn't want to make your own marinate you can use 1 cup of NON-CREAMYsalad dressing instead.
You will seal the zipper on the bag and mix and roll everything together to coat and distribute the marinate.
I put this in the refrigerator for at least and hour before cooking. I make sure to place the zipper bag in a bowl. You never know when you will spring a leak and in our house, a clean refrigerator makes a happy home.
Step 8: Bring on the Heat
The larger pieces, the peppers, the squash and zucchini can go right on the grill. The smaller pieces, the onions and mushrooms go on a little foil tray made out of a piece of aluminum foil.
You will grills these for a between 12 to 16 minutes. Some veggies get done quicker than others. We grill the peppers with the skin side down and the zucchini and squash are grilled on both sides.