Grilled vegetables are a staple of summer cookouts and I have a foolproof method for making them perfect every time. This may sound impossible, but there is really one simple way to get your vegetables to turn out just right every single time you want to serve them up to friends and family.
The key is cutting your vegetables to be as uniform in size as possible, then seasoning them with an oil and vinegar-based marinade (never a creamy one), and finally grilling them evenly in a grill basket.
Once you know how to do these three simple things you’ll be able to grill nearly any vegetable you want and love them every time. This is hands down the best grilled vegetables recipe you’ll find.
The Grilled Vegetable Formula
Prep Time: 20 minutes
*1 pound of mixed vegetables cut into 1/2 inch pieces. Vegetables that work well are squash, zucchini, red onion, asparagus, carrots, parsnips, peppers, cherry tomatoes, broccoli florets, and sliced mushrooms. (Note: Peel anything you’d normally peel (onions, carrots, etc.), and remove any large seeds that you wouldn’t normally eat.)
*1 to 1 1/2 cups flavored marinade such as Italian or Balsamic dressing
(Note: Do not use any dressings with a cream/creamy base.)
Step 1: Spray a grill basket lightly with cooking oil.
Step 2: Heat the grill to a solid medium heat and position a grill basket on top of it.
Step 3: Spread the vegetables in one even layer in the grill basket over the flames.
Step 4: Grill for 3 minutes per side, gently tossing the vegetables in the grill basket to shift them to an uncooked side.
Step 5: Once the vegetables are cooked on all sides, remove from heat and serve hot or at room temperature.