We all need to eat more vegetables so why not grill them with the burgers and everything else you grill. If you haven’t yet tried grilling veggies it’s really easy, and definitely worth it.
The flavors of the vegetables complement the grilled meats and fish. It’s a healthy side, low in calories, and a delicious addition on the warm burger bun.
Veggies that are meaty or have more substance are the easiest to grill. Peppers, mushrooms, fennel, asparagus or carrots are delicious and I like to include yellow squash or zucchini with onions and garlic for extra flavors.
It’s easy to do, the prep is quick and the ‘grill master’ (that’s grampy in our house) does the cooking.
If you do not have a grill you can use the same recipe below to roast the vegetables in the oven. Heat the oven to 425 degrees and roast in a shallow pan for about 20-40 minutes, stir occasionally. Roasting time depends on the size and weight of the vegetable.
- Assorted Vegetables, cut in 1-2 inch pieces
- olive oil
- balsamic vinegar
- salt & pepper to taste
- Pick up your favorite vegetables at the farmers market or CSA; or use the fresh vegetables from your garden if you have one.
- Clean and cut them in 1-2" pieces, depending on the vegetable.
- Leave the asparagus spears whole after removing the tough end.
- Cut the softer vegetables (i.e., zucchini, squash, eggplant, onions) ½ inch thick so they don't melt away.
- Toss the cut vegetables in a large bowl with a drizzle of olive oil, 2-3 tablespoons of balsamic vinegar and salt and pepper to taste.
- Place the 'meatier' vegetables on the grill first. Turn them every 3-5 minutes to prevent burning, and after 10 minutes add the softer zucchini, squash, eggplant, onions. These cook in about 5-8 minutes (depending on the heat of your grill).
If you are on a gluten free diet this recipe is perfect with gluten free condiments.
If you enjoy roasted vegetables you might enjoy this recipe for Roasted Asparagus from The Kitchen Chopper