Grilled Veggies
No more underdone or mushy veggies this summer! This grilling method gets the job done perfectly every-time.
Ingredients
Veggies
- Bell Peppers varying colors
- Onion yellow or sweet
- Mushrooms
- Tomatoes cherry or grape
- Summer Squash
- Zucchini
- Pineapple
Seasonings
- Olive Oil
- Salt & Pepper
- Granulated Garlic
- Dried Basil for tomatoes
Instructions
- Skewer veggies on separate skewers (peppers on one skewer, mushrooms on one skewer, etc).
- Brush or drizzle with olive oil. Sprinkle with salt, pepper and granulated garlic. (A sprinkle of dried basil on the tomatoes is nice.)
- Once the grill is very hot, lay the skewers on indirect heat. The cooking time will depend on the temperature of the grill, and outdoor temperature, but 10 minutes is an estimate. Turn the skewers over during the grilling process. If the vegetables have received enough char on the outside but don’t appear done on the inside, place them on top of the meat you are grilling, allowing then to continue the cooking process.