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
Servings 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
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 and my awesome grilled marinated asparagus!
Grilled Tuscan Vegetables
Servings 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.
These roasted vegetable stuffed mushrooms may be one of my favorite summertime grilling ideas. It doesn’t really matter what vegetables you use, either. Just grab whatever vegetables are in season at the store, roast them on the grill, then spoon them into large mushroom caps. Add a bit of seasoning, a little cheese, place onto a cedar plank over a hot fire, and in no time at all you’ll have a great side dish.
Grilling on cedar planks can be a sensitive subject. Some folks really don’t care for it, others, like me, love it. I like the light flavor the planks can add (I tend to not get my planks super smoky before adding my food). And it looks cool. And it makes the deck area smell great.
I have to admit that I’m cheap, so I re-use planks as much as I can. As long as you don’t burn them too much on one side, you can get a few uses from them.
Also try my roasted beet and dill cucumber salad.
Roasted Vegetable Stuffed Mushrooms
Servings 2 -4
- 1 small cedar plank optional
- 1/2 medium red bell pepper
- 1/2 medium orange bell pepper
- 1 ear sweet corn
- Vegetable oil
- Dried oregano crushed (optional)
- Salt and pepper to taste
- Two large portobello mushroom caps
- Queso blanco shredded (or mozzarella)
- Chopped cilantro for garnish
Soak the cedar plank in water, if using.
Fire up your grill for high-heat cooking.
Lightly brush the peppers (I used whole peppers and saved the rest for later use) and corn with oil.
Place over high heat and roast, turning often, until lightly charred and just tender.
Remove from heat, let cool slightly, then chop the peppers and cut kernels from the ear of corn.
Place vegetables into a bowl and season with oregano (if desired) and salt and pepper, to taste.
Add the cedar plank and let it get hot and smoky, about 20 minutes.
Reduce grill heat to medium.
Using a spoon, gently scrape out the gills from the mushrooms.
Lightly brush both sides of the mushrooms with oil.
Place mushrooms on grill cap side up and grill 3 minutes. The mushrooms will start to sweat, but do not overcook them.
Remove from heat and place onto the cedar plank.
Spoon the vegetable mix into the mushrooms and place onto the grill.
Grill for 20 minutes or until the mushroom is almost tender, watching to make sure the plank doesn't catch on fire. If it does, spray it with water from a spray bottle.
Add cheese and cook another 3-4 minutes until melted.
Remove from heat, garnish with chopped cilantro, and serve.
I consider these Cajun grilled baby veggies to be the perfect side dish. They take absolutely no time to throw together and they taste fantastic. Just about any vegetable can be used, just make sure that all of them are roughly the same size so they cook evenly. I needed something light and fresh to go with my just-grilled sliders. I figured, small burgers, small veggies!
Weber makes an absolutely fantastic vegetable basket for the grill. It heats up fast and evenly and is the perfect basket for making these grilled vegetables, whether you have a Weber grill or not!
Cajun Grilled Baby Veggies
Servings 4 -6 servings
- 1 1/2 cup fingerling potatoes
- 1 cup broccoli florets
- 1 cup baby carrots
- 1/2 cup white pearl onions
- 1 cup whole mushrooms
- Olive oil
- Creole seasoning I used our homemade Cajun mix
- 1/2 cup fresh parsley chopped
Fire up your grill for direct cooking.
Bring a large pot of lightly salted water to a boil.
Add the potatoes and cook until just barely tender.
Add the remaining vegetables except for the mushrooms and boil another minute.
Transfer to an ice bath to stop the vegetables from cooking.
Put all vegetables (including the mushrooms) in a bowl.
Drizzle with a bit of oil and add seasoning to taste.
Place veggies in grill basket and grill for 15-20 minutes until tender, flipping every 5 minutes.
Serve garnished with fresh parsley.
I had pretty low expectations when I set out to make this vegetable and meatball soup. I was very pleasantly surprised in the end. It came out very tasty despite being incredibly easy to make. This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.
I’ll definitely make this vegetable and meatball soup again! It’s perfect on a night when I just don’t have a lot of time to throw dinner together, but still want a filling meal.
For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.
Vegetable and Meatball Soup
- 3 14 ounce cans beef broth
- 1 pound frozen cooked meatballs
- 1 15 ounce can Great Northern beans, rinsed, drained
- 1 15 ounce can diced tomatoes
- 1 teaspoon dried basil granulated garlic, and dried oregano OR 3 teaspoons Creole seasoning
- 1 10 ounce package frozen mixed vegetables
- 1 cup dried rotini pasta
Combine beef broth, meatballs, beans, tomatoes, spices, and vegetables in a large pot or Dutch oven.
Bring to a boil.
Stir in the pasta and return to a boil. Reduce heat to a simmer and continue simmering for 10 minutes or until the pasta is done.