by Chef Owen May and Dr. Michelle May
A grill basket is a really easy way to make grilled vegetables because you don’t have to worry about the vegetables falling through. Another option is to thread vegetables on to a skewer; that takes a little time so plan for it or better yet, have your kids or guests help!
We make extra grilled vegetables to have on hand for paninis, salads, pasta, and snacks. You can also arrange the vegetables on a platter and serve a side dish for dinner or put out at a party.
1 Portobello mushroom cap
1 zucchini squash
1 red onion
1 yellow squash
1 red bell pepper
1 yellow pepper
16 asparagus spears
Other options: Brussel sprouts, red cabbage cut in wedges
4 ounces Italian, vinaigrette or citrus salad dressing (or brush or spray with olive or vegetable oil)
- Slice the zucchini, yellow squash and red onion lengthwise into ¼ inch thick slices.
- Cut the peppers into quarters (use the flattest side) and dispose of the stem, white parts, and seeds.
- Remove the stem of the mushroom. Use a spoon to scrape off the soft flutes under the cap.
- Place all the vegetables in a deep dish and toss with dressing. Marinate for 1 hour. (Alternatively, brush or spray vegetables with olive oil or vegetable oil before grilling.)
- Place directly on the grill or in a grill basket. Option: Thread vegetables on to a skewer.
- Grill over hot coals until vegetables are tender and grill marked.
Your journey is unique so we provide options to explore mindful eating in a way that meets your needs.