We were both blown away by just how wonderfully tasty this grilled marinated medley was. The perfect dish for a nice (but kinda warm) spring day here in Indiana, it couldn’t have been any easier. We just grilled a few vegetables and a little smoked sausage, tossed them all into a pan along with some broth and balsamic vinegar, and in no time we had a complete dinner. And yes, like us you’ll want to drink the juices out of the bottom of the pan. They’re divine.
There aren’t any rules to making a grilled marinated medley. Use whatever meat and vegetables you desire or can find fresh. I went with a no-thrills smoked sausage ring, sliced into rings, and then just grilled a few of our favorite vegetables. Zucchini would also be great in it, along with squash (I love grilled squash and grilled Tuscan vegetables).
Grilled Marinated Medley
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 6 -8 servings
- 18 ounces smoked sausage
- 1 1/2 pounds baby potatoes
- Vegetable oil
- 3 ears corn on the cob husked
- 1 large sweet onion quartered
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1/4 cup balsamic vinegar
- 1 quart vegetable broth
Fire up your grill for direct and indirect cooking.
Grill the sausage then cut into rounds.
Toss the potatoes with just a splash of oil and grill (I use a grill basket) until just starting to get soft. Remove.
Also place the corn onto the grill. Rotating often, cook until starting to char.
In a large deep disposable aluminum pan combine all ingredients.
Place back onto the grill over indirect heat and let cook another 30 minutes-1 hour or until the potatoes are completely done and the onions are softened. You don't want the broth to boil, but a light simmer is ok.
Serve hot with plenty of the broth from the bottom of the pan.
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 Time45 mins
Cook Time10 mins
Total Time55 mins
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.
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.
Grilled Tuscan Vegetables
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
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.