Grilled Vegetable Medley

26 Apr


Grilling vegetables on an open flame sure looks nice, but it rarely results in anything but dried out veggies. To remedy this, I’ve come up with a simple way of steaming them in butter and garlic on the grill; the result is a tasty and effortless dish.

You’ll Need:
fresh veggies, chopped (I used zucchini, yellow squash, mushrooms, and carrots)
6 cloves garlic, minced
1 stick butter, cut into four pieces
1/2 tsp each salt and pepper

I you have an aluminum grill pan, you can use that. Otherwise, you can make a container using layers of tin foil.

Put all the ingredients in your container, sprinkling salt and pepper over everything. Seal the container with tin foil and place on a grill under direct heat, on med/low, for 30 minutes.

15 minutes into the 30 minute cook time, rotate the pan, shaking it a little to shift the veggies around.

Remove the veggies, and ladle the butter/garlic sauce on top before serving.

2 Responses to “Grilled Vegetable Medley”

  1. Rufus' Food and Spirits Guide April 26, 2011 at 10:27 am #

    That’s a great way to keep them from burning. My wife and I learned early to always do kebabs separately too. Never combine the meat and veggies. Yours look like the turned out wonderfully.

    • Russ Crandall April 26, 2011 at 9:17 pm #

      Thanks Rufus, it did taste pretty great. We also used the leftovers (combined with ham, mozzarella cheese, pizza sauce, and fresh basil and oregano) for some killer omelets this morning.

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