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.
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.
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.
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.
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!