Grilled Veggies Made Better

by | Dec 2, 2021 | Asian, Grill, Latin American Recipes, RECIPES, Vegetarian Recipes | 0 comments

With the abundance of fresh veggies everywhere, even in the winter months, you can’t go wrong with simply turning on the grill and searing up some simply great flavor with whatever you find – zucchini, summer squash, peppers, tomatoes, corn, etc.

One of our favorite recipe is to skewer a bunch of veggies, and glaze them with our favorite sauce on the grill.  Serve along side of a protein, or just go all veggie – with maybe some quinoa or brown rice.

Another simple, but very flavorful, recipe is to grill the veggies, finish  with one of the Serious Foodie spice rubs (think “seasoning salt), then serve as a warm salad with a flavorful vinaigrette.

So, find your favorite bunch of veggies at your favorite fresh grocer, and heat up the grill for a very veggie Serious Foodie meal!  Here’s a very simple recipe pump up the flavor of any veggie skewer.

Grilled Veggies Made Better

There are many choices here, since most of our spice rubs and sauces work very well with fresh veggies. We suggest the Peruvian Blood Orange sauce, but the Mirasol Mole works well if you want to have a Mexican flavor. You can also use any of the spice rubs from Serious Foodie as great seasonings for vegetables.
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Course Vegetarian

Ingredients
  

  • 1 zucchini
  • 1 summer squash
  • 10 to 15 crimini or button mushrooms
  • 2 medium peppers A mixture of red, orange, yellow, or green is best
  • 2 peeled large carrots
  • 2 tablespoons Extra virgin olive oil
  • Salt and pepper to taste
  • 1 jar Serious Foodie Peruvian Blood Orange Sauce You can eliminate the sauce, and just use the spice blend
  • 1 jar Serious Foodie Asian Fusion spice blend Use either the sauce, or the rub, or both.

Instructions
 

  • Pre-heat the grill to medium high. If you are using charcoal, it is best to wait 20 minutes or more after lighting.
  • Thoroughly wash all the vegetables, and pat dry. Cut the squash and zucchini into ¼ inch rounds. Cut the peppers into 1 inch strips then cut the strips into 2 inch lengths. If you are using large carrots, cut into 2 inch lengths.
  • If you are using bamboo skewers, make sure to soak in cold water for 1 hour before use. Place the vegetables onto the skewers, alternating between the vegetables.
  • Lightly coat all the vegetables with olive oil, then salt and pepper to taste. Place onto well-oiled grill grates. Grill on each side, rotating after about 3-4 minutes per side. after rotating, brush the Serious Foodie Sauce onto the cooked side (if you are using a sauce). Wait 1 minute, then brush the other side with sauce.
  • Remove from the grill, then season with the Serious Foodie rub on all sides.

Notes

Learn more about spice rubs here: A Serious Foodie Primer on Using Dry Rubs – More Than Just Meat.

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