My Favorite Grilled Roasted Vegetables From The Garden
Grilled Roasted Vegetables: Fresh from the Garden to the Barbecue
Summertime brings with it fun in the sun, lots of outdoor time with family and friends and lots of beautiful garden vegetables ready for picking. Summer anywhere in the world has just the right amount of sunshine, rain (or water) and a gardener to tend to their plants faithfully until they are ready to pick and enjoy.
My favorite way to enjoy fresh vegetables directly from my garden is to put them right on the barbecue grill. You cannot get any fresher or healthier than that! We grow a variety of favorite vegetables such as tomatoes, zucchini, eggplant, peppers, corn, carrots and green onions. All of these are delicious on the grill. The roasted flavor of these grilled vegetables just adds a sweet flavor to your side dish.
I also love grilled mushrooms of any variety. Since I do not grow these in my garden, I buy them from the local fresh foods market and make sure that each one is firm and fresh. Portabello mushrooms on the grill make the best vegetarian sandwich you have ever tasted. The large button mushrooms are perfect for sliding on a skewer when making grilled vegetable kabobs.
Just about every favorite vegetable can be roasted and grilled on the barbecue like roasted potatoes including sweet potatoes, all sorts of squash and even garden peas tossed in the special grilling pan made for the barbecue. This way you won't loose any peas through the grates and into the flames.
There are some delicious marinades that you can make or buy to put on your roasted vegetables. There are also salsas and chutneys that you can make from your roasted vegetables. I will share my favorites with you so you can try them and see if they become your favorites too.
Photo from google images
Vegans, find more ideas for grilling here!
5 Tips for Roasting Vegetables on a Barbecue Grill
Gas, Electric or Charcoal - All Work Fine
Roasting vegetables on a barbecue grill is easy and the results are delicious. There is nothing like the flavor of roasted vegetables cooked over an open flame or heat.
There are several choices of open grilling such as the more popular propane gas barbecues that you find in most backyards. There are smaller versions of propane grills that are made to travel on camping trips or tailgate parties.
Electric Indoor Grills are common in the kitchen when grilling outdoors is not possible such as inclement weather. I love my George Foreman grill that is so easy to use on the kitchen counter top.
Then there is still the old-fashioned charcoal grills such as a Weber or stationary barbecues at local parks, campground and beaches. All of these types of grills are just fine to roast your favorite vegetables on.
I can recommend these 5 tips to get the best results when roasting vegetables on anyone of these types of grills:
- Make sure the grates are clean, then lightly coat with a non-stick spray to avoid sticking.
- Turn on or light your grill and wait a few minutes for it to heat up the grates.
- Make sure the grates are a level or two up and not right on the flames.
- Turn down the flame to a medium to medium-high level.
- Vegetables in larger pieces work best when roasting or grilling on an open flame.
Don't be afraid to experiment with different types of vegetables. Try grilling some whole and see how that works. It may take a bit longer than cutting your vegetables in large pieces and either putting them on a skewer or in a grill pan. I like using a little spray oil to keep my vegetables from sticking to the grill.
Vegetable Ideas to Toss on the Barbecue
The list is endless!
The types of fresh vegetables that you can put on the grill and roast is just about endless. Just think about your favorite vegetables and you can probably grill and roast it in some way. You may need the help of barbecue accessories such as skewers, a grill pan or a grill basket.
Here is a list of more vegetables that can be easily roasted on the barbecue:
- Corn on the Cob
- Summer Squash
- Yams or Sweet Potatoes
- Chili Peppers
- Sugar Peas
- Bell Peppers
I am sure I may have missed one of your favorite vegetables, and you can add it to your own list of fresh vegetables to try on the grill. Roasting on an open flame just brings out the best flavors of each vegetable.
You can grill them whole, cut in to large chunks to put on a skewer or cut into slices and roast in a grill pan or basket. Adding just a bit of olive oil will keep them from sticking to the grate or pan.
A great grilling platter to spread out a variety of vegetables on the barbecue. The non-stick surface is important when grilling vegetables.
Steps to Grilling Perfect Vegetables - Video Clip from Allrecipes.com
This is a great step by step video on the basics of grilling vegetables on the barbecue. Allrecipes.com is one of my favorite recipe sites, and I am happy to share their video here.
Extra-Virgin Olive Oil
Necessary Grilling Tools for Vegetables
I prefer these stainless steel skewers over the bamboo type that may splinter. They are reusable and easy to clean.
My Favorite Recipes for Vegetables Roasted on the Barbecue.
Roasted Stuffed Red Peppers
Stuff with a wild rice, quinoa and mushroom filling and cook right on the grill. If you eat dairy, you can stuff these delicious and sweet red peppers with a feta cheese and spinach filling. Yummy.
- Prep time: 40 min
- Cook time: 20 min
- Ready in: 1 hour
- Yields: 6-8
- 4 large red bell peppers
- 1 cup uncooked wild rice
- 1/2 cup uncooked quinoa
- 1/2 lb button mushrooms
- fresh basil
- fresh Italian parsley
- 4 cloves garlic
- olive oil
- Prepare the wild rice and quinoa mixture in separate pans as directed on their packages. Set aside when done.
- While these items are cooking, wash, remove the tops and cut in half the red peppers. I like to cut the lengthwise to stuff for the grill. Set the peppers aside.
- Clean and chop the mushrooms into small pieces and mix with garlic and herbs. Sprinkle a little olive oil over all and set aside. and roast until the peppers are tender.
- Mix the rice and quinoa mixture and the mushroom mixture together until distributed evenly. Using a spoon, fill each red pepper with this wild rice mixture.
- Heat the barbecue and place the stuffed red peppers on a grilling tray. Place on the grill over medium heat. Roast until peppers are tender and filling is hot.
Roasted Vegetable Kabobs
Large chunks of fresh vegetables make great kabobs on the barbecue grill. The flavor of the roasted vegetables brings out the natural sweetness in the vegetables. Roasted vegetable on skewers work the best with the following:
- Prep time: 20 min
- Cook time: 10 min
- Ready in: 30 min
- Yields: 6-12
- 3 large zuchinni or summer squash
- 2 large red
- yellow or white onions
- 2 each red
- yellow and green bell pepper
- 12 small Roma tomatoes
- 2 lbs large mushrooms
- 6 Japanese eggplant or 1 large eggplant
- Select the freshest, firmest vegetables you can pick from your garden or select from your local organic farmer's market or grocer. Wash each vegetable well and pat dry. Cut the zuchini or summer squash, peppers, onions and large eggplant into large chunks. 2"-3" inches thick at least. Leave the small tomatoes, large mushrooms and small eggplant (if that is what you have) whole. Slide them on a stainless steel skewer alternating them. This makes a nice presentation when serving.
- Heat your barbecue until the grates are really hot. This will prevent sticking. I have used a spray olive oil to coat the grids and the vegetables to keep them from sticking. Cook the vegetables on a lower rack over medium heat for a few minutes on each side. Vegetables should be roasted through but not over-cooked so that they become mushy. If you are unsure, I would recommend a small skewer of 1 of each vegetable to roast as a sample. That way you can adjust the grilling time for the larger batch of vegetable kabobs.
- Serve over a flavored wild and brown rice, polenta or quinoa dish.
Roasted Salsa and Homemade Chips - Unique Flavors Blended Together
Besides grilling your vegetables on the barbecue, you can grill your corn tortillas until crisp making your own homemade tortilla chips for this salsa recipe.
- Prep time: 30 min
- Ready in: 30 min
- Yields: 4
- 4 large tomatoes
- 2 yellow bell peppers
- 3 chili peppers
- 2 jalapeno peppers
- 1 small white or yellow onion
- 2 tablespoon lime or lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh chopped cilantro
- Heat or fire up your grill or barbecue.
- Wash fresh vegetables listed and put on the grill. Grill until lightly roasted on all sides of each whole vegetable. Remove from grill and cool.
- When cooled, chop vegetables in small pieces and place in mixing bowl. Add lime or lemon juice, oil and cilantro to roasted, chopped vegetables. Toss until well covered.
- Place in refrigerator to chill. Serve with homemade corn tortilla chips.
There are great vegetarian cookbooks written by excellent chefs and cooks that feature cooking on an outdoor grill or barbecue. If you are not sure where to start, try looking at several recipe books to give you some ideas.
Vegetables - Cooked or Raw?
There are so many ways to eat your veggies, and I am sure each of you has their favorite. I enjoy vegetables both cooked and raw but if I had to pick a favorite style than I prefer cooked.
What group are you in?