Tag: vegetables

Grilled Marinated Medley

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. It’s divine. It’s what gives all the vegetables such a wonderful flavor.

Grilled Marinated Medley

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).

Any time you use a disposable pan, make sure you support it from the bottom. I like to slide my grill spatula underneath and lift it up just a little. I then slide a more rigid sheet tray between the pan and grill to support it.

Grilled Marinated Medley
Print Pin
5 from 1 vote

Grilled Marinated Medley

We were both blown away by just how wonderfully tasty this grilled marinated medley was. 
Course Main
Cuisine American
Keyword grilled, sausage, vegetable
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 320kcal
Author Mike

Ingredients

  • 18 ounces smoked sausage
  • 1 ½ 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
  • ¼ cup balsamic vinegar
  • 1 quart vegetable broth

Instructions

  • 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.

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1030mg | Potassium: 685mg | Fiber: 3g | Sugar: 8g | Vitamin A: 838IU | Vitamin C: 52mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

Asian Grilled Vegetables

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.

Asian Grilled Vegetables

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
Print Pin
5 from 1 vote

Asian Grilled Vegetables

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.
Course Side
Cuisine Asian
Keyword Asian, grilled, vegetable
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6 servings
Calories 76kcal

Ingredients

  • 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
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flake

Instructions

  • 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.

Nutrition

Calories: 76kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 347mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 867IU | Vitamin C: 44mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

Grilled Tuscan Vegetables

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.

Grilled Tuscan Vegetables

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.

I recommend that you use a grill basket when making this dish if you’re not using foil. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my fantastic grilled marinated medley and my awesome grilled marinated asparagus!

Grilled Tuscan Vegetables
Print Pin
5 from 1 vote

Grilled Tuscan Vegetables

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. 
Course Side
Cuisine American
Keyword grilled, vegetable
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 144kcal
Author From The Tailgating Cookbook: Recipes for the Big Game

Ingredients

  • 1 8 ounce 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
  • ¼ cup Parmesan cheese grated

Instructions

  • 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.

Nutrition

Calories: 144kcal | Carbohydrates: 6g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 668mg | Potassium: 533mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2295IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 1mg

Nutritional values are approximate.