I’ve been known to fire up the gas grill even in frigid temperatures and falling snow, but when summer weather is in full swing, you better believe I’m all for outdoor cooking!
I especially love the meals I can do almost entirely on the grill, like steaks or chops or even hamburgers, with grilled baked potatoes and maybe a salad with lettuce fresh from our container garden.
And this little grilled vegetable medley is my FAVORITE. I can actually make a meal of it alone, and yet it is so quick and simple to throw together.
You’ll need a disposable metal pan.
You can use a vegetable grill pan of course, but every one I’ve ever owned was a pain in the neck to clean, so I usually opt for the pans you can toss when you’re done. Lining your grill grate with a couple layers of aluminum foil will work, too, though if you’re clumsy like me, the pan does a better job containing the veggies so you aren’t hurling them all over your deck when you try to stir.
You can really use whatever mix of fresh vegetables you prefer. I will use whatever I have on hand, but my favorites are broccoli, red bell pepper, carrots, onion, radishes, and sugar snap peas.
Cut your vegetables into nice, bite-sized pieces and place them in a disposable metal pan.
Are those colors gorgeous or what?
I piled more in this pan than I actually recommend. I think it’s easier to get the vegetables to the perfect crisp-tender, lightly-charred stage when they’re in a single layer, but I wanted MORE. I probably should have used two pans for this many. The recipe below makes enough for a thick single layer in a 9 x 13 pan.
Stir in about 2 Tablespoons minced garlic.
Yes, you can use garlic powder, but don’t stoop to that level. Please. And I realize some people will quibble with me using jarred garlic rather than fresh. Sorry about that, but I have yet to find a garlic press I didn’t hate cleaning. I’m lazy that way. So I buy the MASSIVE jar of minced garlic. Because we use A LOT of garlic in this house.
Which probably explains why don’t have any vampires around here. Or friends either, now that I think about it…
Drizzle your vegetables with 2 Tablespoons olive oil, then dot with 2 Tablespoons butter. You can do olive oil OR butter and not both, of course, but there is something fabulous in the blending of butter and olive oil flavor, so I really recommend using both. You can even use coconut oil if you’re one of those coconut-oil-is-the-secret-to-total-health people. I’m more of a bleh-it-tastes-like-coconut person myself. But whatever.
Sprinkle with salt and pepper.
Stir your vegetables until the garlic and olive oil are mixed in well. The butter will melt and be distributed as you cook.
Grill your vegetables with the lid closed for 20-25 minutes, stirring frequently, until the vegetables are tender and showing a light char.