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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.
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.