Grilling Veggies

By Carolyn Shearlock © 2015 • all rights reserved

Grilling Vegetables: Throwing your veggies on the grill is a great way to keep the heat out of the boat in the summer. Better yet, they're delicious!

I’d never thought of cooking veggies on the grill until our friends David and Jan Irons came to spend a week aboard our boat in the middle of summer. It was hot – in the high 90’s – but we stayed cool by swimming, snorkeling and lounging in the water.

Jan and I discussed what we’d have for dinner while “noodling.” I had planned grilled chicken breasts and had bought some sweet potatoes that we could bake. The only problem was that I didn’t feel like using the oven and heating up the boat. Maybe we’d just have a veggie salad.

“Why not just grill the potatoes and veggies along with the chicken?” said Jan. And so she gave me a crash course on how they did it. We loved the potatoes — delicious, super easy and no heat in the boat. (Now you know why I wrote a cookbook with Jan!)

Since then, we bought a grilling sheet to make it even easier – it doesn’t tear as foil can, pieces don’t fall through and clean up is a breeze – and have grilled a wide variety of vegetables.

Veggies on the Grill

Total Time: 30 – 45 minutes

Serves: 4

4 cups mixed fresh vegetables such as carrots, onions, mushrooms, zucchini, summer squash, bell peppers or sweet potatoes (any combination or even all of one)

2 tablespoons olive oil or canola oil OR non-stick spray

Spices to taste: about 1 teaspoon of Mrs. Dash, Montreal Steak Seasoning, Garlic Pepper, Italian Seasoning or just salt and pepper

Peel (if necessary) and cut vegetables into roughly 1” cubes or ½” slices as appropriate. Place into a medium bowl.

Add oil or spray generously with cooking spray, then toss to coat. Add chosen spice(s) and again toss to mix thoroughly.

If you have a grilling sheet, a vegetable basket, or a metal pie pan, use that to hold the vegetables. Otherwise, use a layer of heavy duty aluminum foil or a double layer of regular foil. Folding the edges up will help keep the veggies on it when turning them.

NOTE: You can also use foil to encase the veggies in packets, but then they get more steamed than roasted. It’s also possible to put potato slices, whole carrots, large mushroom caps and whole onion slices directly on the grill if the grates are closely spaced so they don’t fall through.

Grill the veggies over medium heat for about 15 to 20 minutes until they are tender, turning once after about 10 minutes. If there is room, you can place them around the outside of the grill while grilling meat in the middle; otherwise, grill the vegetables first and keep them covered and warm while grilling the meat.

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by Carolyn Shearlock and Jan Irons

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Comments

  1. Jim Shell says:

    Great recommendation! Vegetables can be skewered on wooden sticks kebab style and onion slices can be held together with toothpicks inserted into them. We skewer similar vegetables together to get similar cooking times. We have seen grilled fruit recipes but have not tried any yet.

    Left over roasted veggies are great the next morning in scrambled eggs, omelets, frittatas and similar dishes.

  2. We grill potatoes all the time. We slice them up thickly, coat them in olive oil, salt and pepper and then just grill directly on the rack (we don’t use foil or a sheet). They taste like home fries, but with a fabulous smokiness to them. We’ll have to try some other types of veggies on the grill now too.

  3. Norm Pettett says:

    Yep, had that idea last week when we were out. No foil, no nothing. ….. still in learning curve, will be ready next time though.
    On the plus side, my inventory disaster from last year is under control this year. … so far.

  4. Susan Parker says:

    I add a tablespoon or two of Balsamic vinegar to the oil and herbs for variety.

  5. Claire Ford says:

    Bought two of the grilling sheets, and they’ve already been delivered. Thanks for the info.

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