Go Back
+ servings

Grilled Tuscan Vegetables

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.