What's not to love? Delicious, easy, no running to the kitchen while the grilling is going on-- and no heating up the kitchen, either!
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Carbs (g): 25
4cupsmixed fresh vegetables such as carrots, onions, mushrooms, zucchini, summer squash, bell peppers or sweet potatoes (any combination or even all of one)
2tablespoonsolive oil or canola oil OR non-stick spray
1teaspoonMrs. 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.
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.
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.
Nutrition will vary by vegetables chosen.
Veggies on the Grill
Amount Per Serving
Calories 180Calories from Fat 63
% Daily Value*
Saturated Fat 1g5%
Vitamin A 9240IU185%
Vitamin C 18.9mg23%
* Percent Daily Values are based on a 2000 calorie diet.