I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.I used bell pepper, onion and zucchini when I made Asian grilled vegetables, but really you can use any vegetables you can find as long as they all have the about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients.
Also check out my broccoli in Hoison sauce, made on the grill too but just as easy on the stovetop.
Asian Grilled Vegetables
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 -6 servings
- 1 red bell pepper cut into squares
- 1 onion quartered and separated
- 3 zucchini cut into 1/2" slices
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flake
Fire up your grill for indirect cooking.
Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often,
Transfer ingredients to a grill basket. If you don't have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.
Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire.
You could actually substitute your favorite herb or spice for the dill for something different when you make some dilly dilly grilled mushrooms. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika. You’ll never eat boring mushrooms again, but if you prefer something with a bit of a kick, try my spicy grilled mushrooms too! And my version of Michael Chiarello’s best button mushrooms is out of this world also!
Dilly Dilly Grilled Mushrooms
Note: I like to double the amount of dill weed and garlic salt.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
- 1/2 pound medium fresh mushrooms stems removed if desired
- 1/4 cup butter melted
- 1/2 teaspoon dill weed dried is fine, but you'll want to use more
- 1/2 teaspoon garlic salt
Fire up your grill for medium-high cooking.
Place mushrooms into a grill basket or thread onto skewers. (If using bamboo skewers, soak them for 30 minutes in water before using).
Combine the butter, dill and garlic salt. Brush 1/3rd of the mixture over the mushrooms.
Transfer to the grill and grill for 10-15 minutes or until just tender, rotating occasionally and brushing with the remaining dill mixture a few more times.
You could’ve just knocked me over with a feather. I don’t usually find myself bragging about a vegetable side dish like these grilled Tuscan vegetables. Until now. All of the flavors of the vegetables came together perfectly. Smoky bacon, a little garlic and a combination of tastes and textures cooked in almost no time.
I’ve made grilled Tuscan vegetables a few times now and sometimes I leave off the Parmesan and sometimes I don’t. Sometimes I add a pinch or two of red pepper flake for a little kick and sometimes I don’t. And if I don’t have spinach leaves? Or zucchini? That’s ok. You can substitute just about any vegetable you have on hand, but I always include the artichoke hearts. Always.
Also try my fantastic grilled marinated medley and my awesome grilled marinated asparagus!
Grilled Tuscan Vegetables
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 servings
- 1 8 ounce can artichoke hearts, drained, chopped roughly
- 3 medium zucchini cut into 1/4" slices
- 4 cups baby spinach leaves washed
- 2 plum tomatoes cut into 1/4" slices
- 4 ounces button mushrooms cut into 1/4" slices
- 4 cloves garlic chopped
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 6 slices bacon trimmed of excess fat and chopped
- 1/4 cup grated Parmesan cheese
Fire up your grill for direct cooking over medium heat.
Note: You can make these veggies in a grill basket or in foil packets.
Combine all ingredients except for the cheese.
Divide between large pieces of foil and seal tightly or transfer to a large grill basket.
Place over the fire and grill for 15 minutes or until the vegetables are the desired tenderness, tossing or shaking occasionally.
Remove from grill. If using packets, open them carefully as they will be full of steam.
Serve garnished with the Parmesan cheese.