I love to make a big batch of grilled vegetables for a quick, easy side dish. I always make more than I need, so I’m sure to have extras on hand for quick, easy meals throughout the week. I’ll cut them up and toss them into couscous or quinoa with goat cheese or feta and some toasted pine nuts for an awesome salad to take to work or toss them in with mixed greens and some rotisserie chicken for a healthy lunch salad.
The key thing to remember here is don’t overcook the vegetables. You want them to be crisp-tender, not mushy. Especially if you plan to use the leftovers for other meals later in the week. If you have any extra marinade leftover, use it to drizzle on the vegetable when they come off the grill. So good!
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- salt and pepper to taste
- 1 bunch asparagus, rough ends trimmed off
- 2 red bell peppers, quartered and seeded
- 2 orange bell peppers, quartered and seeded
- 2 yellow squash, sliced into ¼" rounds
- In a large bowl toss the vegetables with all of the marinade ingredients until the vegetables are evenly coated. Season with salt and pepper.
- Preheat grill on high heat for 10 minutes with the lid closed.
- Using a grill brush, scrape the grates clean and turn the heat down to medium. Place the vegetables in a single layer on the grill taking care not to overcrowd the grill. Close the lid and let the vegetables cook over direct heat for about 4-5 minutes. Using tongs, carefully turn the vegetables over, close the lid and allow to cook another 2-3 minutes or until the vegetables are lightly charred and crisp-tender.
- Remove vegetables from the grill and serve immediately.