Tag: vegetables

Grilled Marinated Sausage and Vegetable Medley

We were both blown away by just how wonderfully tasty this grilled marinated sausage and vegetable 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 Sausage and Vegetable Medley

No Matter What You Use, It’ll Be Fantastic

There aren’t any rules to making a grilled marinated sausage and vegetable 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.

Weber 3 Piece Stainless Steel Premium Tool Set, Black
Weber 3 Piece Stainless Steel Premium Tool Set, Black
Grilled Marinated Sausage and Vegetable Medley
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5 from 1 vote

Grilled Marinated Sausage and Vegetable Medley

We were both blown away by just how wonderfully tasty this 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

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.

Notes

Serve with garlic bread for soppin’.

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.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush
Weber Grill Brush Scrubber - Heavy Duty Grate Cleaner - With 3 Replaceable Pads
Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

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

Choose Your 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.

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

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

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.

Notes

Squash is also great in this dish.

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.

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket
Weber Deluxe Grilling Pan
Weber Deluxe Grilling Pan
Grillaholics Grill Basket for Outdoor Grill - Durable Premium Stainless Steel Vegetable Grill Basket - XL Family Size BBQ Grill Basket - Perfect Grilling Accessories for Veggies, Fish, Shrimp & Kebabs
Grillaholics Grill Basket for Outdoor Grill – Durable Premium Stainless Steel Vegetable Grill Basket – XL Family Size BBQ Grill Basket – Perfect Grilling Accessories for Veggies, Fish, Shrimp & Kebabs

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

A Great Dish That Welcomes Changes

I’ve made grilled Tuscan vegetables a few times now and sometimes I leave out 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. They’re the something that makes these vegetables different than pretty much any side dish like it.

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

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

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.

Notes

Also great with Pecorino-Romano 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.

Weber 6493 21-Inch 3-Sided Grill Brush
Weber 6493 21-Inch 3-Sided Grill Brush
Weber Grill Brush Scrubber - Heavy Duty Grate Cleaner - With 3 Replaceable Pads
Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

Roasted Vegetable Stuffed Mushrooms

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.

Roasted Vegetable Stuffed Mushrooms

That Great Cedar Aroma

Grilling (I usually use my Weber grill) 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. Specially to dishes like these roasted vegetable stuffed mushrooms. 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. Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Also try my roasted beet and dill cucumber salad.

Roasted Vegetable Stuffed Mushrooms
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4 from 1 vote

Roasted Vegetable Stuffed Mushrooms

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.
Course Side
Cuisine American
Keyword mushroom, roasted, stuffed, vegetable
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 40kcal
Author Mike

Equipment

Ingredients

Instructions

  • 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.

Notes

Use pepper jack cheese instead for a little spiciness.

Nutrition

Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 5mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 39mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

Cedar Grilling Planks - 12 Pack
Cedar Grilling Planks – 12 Pack

Cajun Grilled Baby Vegetables

I consider these Cajun grilled baby vegetables 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!

Cajun Grilled Baby Vegetables

Weber makes an absolutely fantastic vegetable basket for the grill. It heats up fast and evenly and is the perfect basket for making these Cajun grilled baby vegetables, whether you have a Weber grill or not!

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket

Also try my Asian grilled vegetables and my grilled Tuscan vegetables.

Cajun Grilled Baby Veggies
Print Pin
5 from 1 vote

Cajun Grilled Baby Vegetables

The perfect side dish, ready in no time.
Course Side
Cuisine American
Keyword Cajun, grilled, vegetable
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 55kcal
Author Based on a recipe from Chile Pepper Magazine May/June 2012

Ingredients

Instructions

  • 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.

Notes

You can add any vegetables you like but keep them small so they cook at the same rate.

Nutrition

Calories: 55kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3459IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

Weber Deluxe Grilling Basket
Weber Deluxe Grilling Basket
Weber Deluxe Grilling Pan
Weber Deluxe Grilling Pan
Grillaholics Grill Basket for Outdoor Grill - Durable Premium Stainless Steel Vegetable Grill Basket - XL Family Size BBQ Grill Basket - Perfect Grilling Accessories for Veggies, Fish, Shrimp & Kebabs
Grillaholics Grill Basket for Outdoor Grill – Durable Premium Stainless Steel Vegetable Grill Basket – XL Family Size BBQ Grill Basket – Perfect Grilling Accessories for Veggies, Fish, Shrimp & Kebabs

Vegetable and Meatball Soup

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.

Easiest Soup Ever.

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. I get my vegetables in every bite. Along with a little protein. And some carbohydrates. It’s truly dinner in a bowl!

Zulay Kitchen Silicone Utensil Rest - BPA-Free, Durable Spoon Rest with Drip Pad - Heat-Resistant Spoon Rest for Stove Top - Spoon Rest for Kitchen Counter - Kitchen Gadgets & Kitchen Utensils Holder
Zulay Kitchen Silicone Utensil Rest – BPA-Free, Durable Spoon Rest with Drip Pad – Heat-Resistant Spoon Rest for Stove Top – Spoon Rest for Kitchen Counter – Kitchen Gadgets & Kitchen Utensils Holder

For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.

Print Pin
4 from 1 vote

Vegetable and Meatball Soup

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.
Course Main
Cuisine American
Keyword meatballs, soup, vegetable
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 286kcal
Author Based on a recipe from Better Homes and Gardens

Ingredients

Instructions

  • 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.

Notes

Serve with a slice of warmed, crusty French bread.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 46mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red
Lodge ASAHH41 Silicone Assist Handle Holder, Red
Le Creuset Magnetic Wooden Trivet, Acacia Wood with Black Silicone Rings
Le Creuset Magnetic Wooden Trivet, Acacia Wood with Black Silicone Rings