AuthorKevin PetrizioWe all like to cook on the grill in the nice weather. A hamburger, a chicken breast, or a pork loin are all good options. But what to serve with them? Why not grill up some veggies and sweet potatoes. Many of these veggies have a completely different flavor when grilled. And the presentation is impressive. By grilling a variety of things, there is something for everyone. Some other veggies that work well on the grill are: Eggplant, asparagus, red onion, carrots and cauliflower. I will leave a link below to some dressings that you can use to baste the veggies with for a different flavor.
Pre-heat your grill. If you have a temp gauge, we want 500° or High when we start.
Clean your grill grates. Before putting the veggies on the grill, rub the grates with a paper towel dipped in oil. Use tongs to hold the paper towel and wipe the grates down a few times. This will help the veggies not to stick too much.
Cut up your veggies and sweet potatoes. Zucchini and yellow squash can be cut across or on the bias. Carefully cut your onion and sweet potatoes into ½ inch slices. Tomatoes can be cut in half at the equator. Leave the red pepper whole.
Start with the pepper and tomato halves. We want the pepper to appear black all over the skin. You will need to turn it every two or three minutes. Place the tomatoes cut side down and let them grill for at least 10 minutes before checking.
Add the rest of the veggies and the sweet potato. Let them grill for 5 minutes before checking the bottom. You are looking for nice grill marks.
Turn over everything when you have distinctive grill marks and grill on this side until veggies and potatoes are soft. NOT MUSHY.
When pepper is blackened, put it in a small plastic container with a tight lid and let it steam of 5 minutes. This will loosed up the skin and make it easier to remove. After 5 minutes rub pepper under cold water to remove the skin. Break it open and remove the stem and seeds. Be careful, the pepper will be very hot inside. Let the cold water cool it off. Once done, chop up the pepper and you have roasted red pepper.
When the veggies and potato are softened, remove from the grill and place in a platter for serving. Check the seasoning and adjust to your taste.
All veggies are ½ cup (vegetable) per serving and the potato (starch) is also ½ cup per serving.
This recipe makes several servings:
Measure 1/2 cup per veggie
and 1/2 cup per starch.
Ingredients
Directions
Pre-heat your grill. If you have a temp gauge, we want 500° or High when we start.
Clean your grill grates. Before putting the veggies on the grill, rub the grates with a paper towel dipped in oil. Use tongs to hold the paper towel and wipe the grates down a few times. This will help the veggies not to stick too much.
Cut up your veggies and sweet potatoes. Zucchini and yellow squash can be cut across or on the bias. Carefully cut your onion and sweet potatoes into ½ inch slices. Tomatoes can be cut in half at the equator. Leave the red pepper whole.
Start with the pepper and tomato halves. We want the pepper to appear black all over the skin. You will need to turn it every two or three minutes. Place the tomatoes cut side down and let them grill for at least 10 minutes before checking.
Add the rest of the veggies and the sweet potato. Let them grill for 5 minutes before checking the bottom. You are looking for nice grill marks.
Turn over everything when you have distinctive grill marks and grill on this side until veggies and potatoes are soft. NOT MUSHY.
When pepper is blackened, put it in a small plastic container with a tight lid and let it steam of 5 minutes. This will loosed up the skin and make it easier to remove. After 5 minutes rub pepper under cold water to remove the skin. Break it open and remove the stem and seeds. Be careful, the pepper will be very hot inside. Let the cold water cool it off. Once done, chop up the pepper and you have roasted red pepper.
When the veggies and potato are softened, remove from the grill and place in a platter for serving. Check the seasoning and adjust to your taste.
All veggies are ½ cup (vegetable) per serving and the potato (starch) is also ½ cup per serving.
This recipe makes several servings:
Measure 1/2 cup per veggie
and 1/2 cup per starch.
