Spring means long walks in the park, smelling those newly-bloomed hyacinths… and pulling out the grill! One of my favorite springtime meals is a simple plate of grilled vegetables. It doesn’t matter if you use a grill pan or a hinged basket or simply place the veggies directly on the grill’s grate. The key is in slicing the vegetables to the same thickness and size so they cook evenly… and don’t over cook. You want a little scorching for flavor, but you also want to keep some of that fresh crispness.
This recipe is delicious, and so easy! Just choose your favorite veggies, season well with oil and spices, and toss them on a hot grill. What are you waiting for?
4 Portabella mushrooms, stems removed
1 eggplant, sliced into 1/2 inch slices
1 sweet onion, peeled and sliced into 1/2 inch slices
2 red peppers, cut into quarters, seeds removed
2 zucchinis, sliced length-wise into 1/2 inch slices
1/4 cup olive oil
Spice mix (recipe below), to taste
1. Wash vegetables and pat dry.
2. Slice/cut into uniform pieces. (Mushrooms can be grilled whole.)
3. Brush with oil and season on all sides.
4. Place on hot grill. Grill to desired doneness, about 3-5 minutes per side. (Whole, large Portabellas will take a little longer.)
1 teaspoon each: salt, pepper, basil, oregano, garlic powder, onion powder
Place all spices in a glass jar, cover, and shake to combine. Keeps several weeks in an airtight container. Try swapping out the spices listed for those you like—cumin, smoked paprika, lemon pepper, cayenne, etc—or spice blends such as Italian Seasoning or Seasoned Salt. With spices, the sky is the limit!