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

Cook Time 15

Total Time 30

Servings servings

Calories 144kcal

Author From The Tailgating Cookbook: Recipes for the Big Game

Equipment

Grilling Basket

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